Best Red Roo Chicken Triangles Recipes

SPICY CHICKEN TRIANGLES

Steps:

• 1. Hoisin Sauce: In a small saucepan add the peaches, water and sugar. Simmer till peaches have softened considerably and all sugar has disolved, about 5-7 minutes. Remove from heat. In a food processor add the peaches, soy sauce, vinegar, pepper flakes and hoisin sauce. Pulse till smooth. Pour into a bowl and chill till ready to use.
• 2. Chicken Triangles: Dice chicken into very small pieces, set aside. To your saute pan, add the oil and heat to very hot. Once hot add your chicken, add your spices and stir till no longer pink. Add your fresh herbs, saute one more minute.
• 3. Turn off heat. Now add your chili sauce. Let cool for approximately 8-10 minutes.
• 4. On a flat surface gather your wonton wrappers, filling and your water.
• 5. Take one wonton wrapper and using your finger or very small pastry brush, wet the outer edges of the wonton.
• 6. Add 1-1/2 tsp of filling to the wonton wrapper, and start by taking the bottom edge of the wonton, bring up and to form a triangle, pinch all the edges together. Continue filling the wontons till all the filling has been used.
• 7. Bake in a preheated 350F oven for 12-14 minutes. Serve with the Peach/Hoisin sauce. Get ready for TONS OF COMPLIMENTS and enjoy!!

ROASTED RATATOUILLE CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
• Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

RED ROO CHICKEN TRIANGLES

Steps:

• 1. Preheat oven to 350 F.
• 2. Melt butter in a pan over medium heat. Add onion and curry; fry until onions are soft (not browned). Add shredded carrot and chopped celery; cook for 1-2 minutes.
• 3. Add mushrooms and cook for additional 2 mins. Add chicken and corn; stir until combined. Gradually stir in flour and then start adding chicken start a little at a time; stirring until thickens. Set aside to cool.
• 4. Cut each puff pastry sheet into 4 squares. Place 1-2 heaping tablespoons of chicken mixture on center of pastry square. Fold over a corner diagonally to form a triangle.Use a fork to seal and brush tops with egg yolk or milk. Repeat with remaining pastry sheets.
• 5. Place triangles on lightly greased cookie sheet. Bake for 2-25 mins. until golden and puffy

RED-BRAISED PORK (HONG SHAO ROU)

Steps:

• Cut the pork into 3/4-1 in (2-3cm) chunks.
• Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
• Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.

CHICKEN WITH TOMATO SAUCE AND POLENTA TRIANGLES

Steps:

• Skin the chicken pieces, reserving the wing tips and the skin for stock.
• Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time. Remove them with a slotted spoon and place them in a bowl.
• Add the remaining tablespoon of olive oil to the skillet. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
• Stir in the cayenne and cumin. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens. If sauce evaporates too fast, add a little water. Correct the seasoning and when ready to serve, sprinkle with coriander.
• While the chicken is cooking, make the polenta triangles. Preheat broiler. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do). Smooth it out with a spoon and cool it. Cut the polenta into triangles and place them on a broiling sheet.
• Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes). Do not turn over. Serve with the chicken, in a separate dish.