Thai Chicken Salad in Crispy Wonton Cups

Thai Chicken Salad in Crispy Wonton Cups

Preparation Time: 40 minutes
Cooking Time: 15 minutes

Filling

• 2 chicken breast fillets
• 40 wonton wrappers (I get them from the cold section near the pasta at Woolworths)
• cooking oil spray
• ¼ small chinese cabbage, shredded finely
• 3 green onions, sliced thinly
• 2 tablespoons sesame seeds, toasted
  
  Dressing
• ½ Cup peanut oil
• 2 tablespoon white vinegar
• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1 tasblespoon sesame oil
• 1 clove garlic, crushed
  (Combine in screw topped jar, shake well)
  
  

1. Poach chicken, covered in boiling water, in small frying pan. Reduce heat, simmer, uncovered for about 10 minutes or until cooked through. Drain chicken, stand 10 minutes, chop finely.
2. Preheat oven to moderately hot (about 180 degrees). Lighly oil 12 hole mini muffin pans.
3. Using 7.5 round cutter, cut one round from each wonton wrapper (I was lazy and just left them square). Push rounds carefully into holes of muffin pan. Spray lightly with oil
4. Bake, uncovered for about 7 minutes or until brown (7 minutes goes quick so you have to watch them). Stand for 2 minutes and then turn onto wire rack to cool.
5. Combine chicken in large bowl with cabbage, carrot, onion, sesame seeds and dressing.
6. Divide among wonton cups, pressing down gently to fill.
7. Serve immediately.
   

send by Kerry CP, NSW - my good buddy.

I have had these and they are delish