Layered Ginger Chicken Dip |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
An Asian interpretation of the layered dips that are so popular! This always goes quickly whenever I've made it. Ingredients:
1 cup water |
1/4 cup packed brown sugar |
2 teaspoons cornstarch |
1/4 cup catsup |
2 tablespoons rice vinegar |
1 tablespoon worcestershire sauce |
4 -5 drops tabasco sauce (to taste) |
3/4 cup cooked chicken (shredded or chopped) |
1/2 cup carrot (grated or finely diced) |
1/4 cup unsalted peanuts, chopped |
3 tablespoons green onions, sliced, with some tops |
2 tablespoons soy sauce |
1 tablespoon fresh cilantro, finely chopped |
1 tablespoon fresh gingerroot, finely diced |
1 teaspoon sesame oil |
1 garlic clove, minced |
8 ounces cream cheese |
1 tablespoon milk |
Directions:
1. For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
2. Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
3. Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
4. Let stand until cool.
5. For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
6. Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
7. Chill, covered, in the refrigerator.
8. For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
9. To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
10. Spread with the chicken mixture.
11. Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
12. Chill, covered, until serving time.
13. Serve with rice crackers.
|
|