Chinese Style Nachos 中式玉米片

1. Make the peanut sauce: Add all the sauce mix ingredients to a small bowl. Whisk until smooth. Taste and adjust for seasoning with Lee Kum Kee Hoisin Sauce or Lee Kum Kee Sriracha Chili Sauce. If you like a thinner consistency, add a bit of water. Set the peanut sauce aside until ready to use. Preheat oven to 350°F. Line two sheet large rimmed baking sheets with aluminum foil and spray aluminum with non-stick cooking spray.
2. For the wonton chips: Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer. Spray the wontons evenly with a bit of cooking spray. Season generously with salt. Bake (on the upper 1/3rd and middle shelves of the oven) until golden brown, about 7-10 minutes, rotating the pans from top to middle half way through cooking. Remove from oven and let cool.
3. Meanwhile, prepare the chicken: Heat 1 tablespoon of oil in a large skillet, or wok, over medium-high heat. Add the diced jalapeño and cook until softened, about 2 minutes. Add in the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, until almost cooked through and starting to brown, about 6-8 minutes. 
4. Add in the Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Hoisin Sauce. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes. Remove from heat. Taste and adjust for seasoning with salt and pepper.
5. Assemble the nachos: Arrange all the chips on one baking sheet. Spoon the chicken mixture over the chips. Top with both cheeses, the red onions and the sliced jalapeños. Bake until the cheese is melted and bubbling, about 10 minutes. Garnish with desired toppings and drizzle with peanut sauce and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!

你需要准备的
原料

• 6 盎司。小馄饨皮，斜切成两半（约24张）
• 1汤匙。植物油（加上烹饪喷雾）
• 2 个墨西哥辣椒 - 1 个切细丁，1 个切成薄片
• 1汤匙。李锦记蒜蓉
• 2 茶匙。李锦记姜末
• 1 磅 碎鸡肉
• 1 满杯切碎的蒙特利杰克奶酪
• 1 满杯切碎的胡椒杰克奶酪或科尔比杰克奶酪
• ¼ 红洋葱，切成薄片

可选装饰：切成薄片的葱，切碎的香菜，切片的鳄梨，切碎的红甘蓝，青柠角，切片的红辣椒，芝麻

调味料

• 盐，调味
• 胡椒粉适量
• 2 ½ 汤匙。李锦记熊猫牌沾酱油
• 1汤匙。李锦记熊猫牌蚝油
• 2 汤匙。李锦记调味米醋
• 1 茶匙。李锦记纯正芝麻油
• 1 茶匙。李锦记海鲜酱
• 2 汤匙。李锦记是拉差蛋黄酱/酱（散养鸡蛋）

• 2 汤匙。奶油花生酱
• 1-2茶匙。李锦记是拉差辣椒酱（或按口味）
• 2 茶匙。李锦记熊猫牌沾酱油
• ½ 茶匙。李锦记蒜蓉辣椒酱
• 1 ½ 汤匙。青柠汁
• 1汤匙。李锦记海鲜酱
• 1 茶匙。李锦记蒜蓉

制作方法

1. 制作花生酱：将所有酱料混合料放入一个小碗中。搅拌直至光滑。用李锦记海鲜酱或李锦记是拉差辣椒酱品尝并调整调味。如果你喜欢稀一点的稠度，可以加一点水。将花生酱放在一边备用。将烤箱预热至 350°F。在两张大边框烤盘上铺上铝箔，并用不粘烹饪喷雾喷洒铝。
2. 对于馄饨片：将切好的馄饨分放在烤盘之间，确保将馄饨排列在单层中。用一点烹饪喷雾均匀地喷洒馄饨。用盐充分调味。烘烤（在烤箱的上 1/3 层和中间架子上）直至金黄色，大约 7-10 分钟，在烹饪过程中从顶部到中间旋转平底锅。从烤箱中取出并冷却。
3. 与此同时，准备鸡肉：在大煎锅或炒锅中用中高火加热 1 汤匙油。加入墨西哥辣椒丁，煮约 2 分钟直至变软。加入李锦记蒜末和李锦记姜末。边煮边搅拌，直至散发出香味，大约需要 30 秒。加入鸡肉，用盐和胡椒充分调味。煮，用勺子把它分成小块，直到几乎煮熟并开始变成棕色，大约需要 6-8 分钟。
4. 添加李锦记熊猫牌沾酱油、李锦记熊猫牌蚝油、李锦记调味米醋、李锦记纯正芝麻油和李锦记海鲜酱。边煮边搅拌，直到液体减少并覆盖鸡肉，大约需要 2-3 分钟。从火上移开。品尝并用盐和胡椒调整调味。
5. 组装玉米片：将所有薯条放在一张烤盘上。将鸡肉混合物舀到薯片上。上面放上两种奶酪、红洋葱和墨西哥辣椒片。烘烤约 10 分钟，直至奶酪融化并冒泡。用所需的配料装饰，淋上花生酱和李锦记是拉差蛋黄酱/涂抹酱。

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.