Make Won-Tons from left-over chicken

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By Susan Lowery

If you like egg rolls, you're sure to love these Chicken Won-Tons. They are easy to make and are a great way to use up just a little bit of leftover chicken.

After you taste them, you'll see why they're habit-forming.

You can serve them with a store-bought sweet and sour sauce, or maybe a hot Chinese mustard, but I love this easy peanut sauce for dipping.

Try it; you'll like it.

Chicken Won-Tons

1 c. cooked chicken, minced

1 c. finely shredded cabbage

3-5 green onions, diced

2 t. brown sugar

1 T. Hoisin sauce (in Oriental section of grocery-can also use La Choy brown gravy sauce

1 t. sesame (or other) oil

36 won ton wrappers

Mix together chicken, cabbage (be sure it's finely shredded) and green onions. Add brown sugar, Hoisin sauce and oil. Mix well. Put 1 teaspoon of mixture in middle of each wrapper; moisten edges with water, and fold corners together into a triangle. Press edges to seal. Let dry 10 minutes, then fry in 3 inches of hot oil. If using electric fryer, heat oil to 375 degrees. Fry won-tons in batches till golden, turning once. Don't crowd when frying. Drain on paper towels and serve hot with sauce for dipping. Makes 3 dozen.

Peanut Dipping Sauce

1/2 c. chicken broth

2 T. Hoisin sauce

2 T. sesame oil

2 T. soy sauce

1 T. creamy peanut butter

1 t. cornstarch

1/2 t. ginger

1/4-1/2 t. cayenne pepper

Whisk all ingredients together in a small saucepan and bring to boil. Cook I minute, stirring constantly. Makes about 3/4 cup dipping sauce.