Chicken Cups

Recipe by ImPat
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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 24
    wonton wrappers (gow gee wrappers were specified)
  • cooking spray (olive oil)
  • 1
    bunch coriander (with roots intact washed)
  • 1
    lemon (medium sliced)
  • 12
    red onion (small halved lengthwise and thinly sliced)
  • 1
    red capsicum (small finely shredded)
  • 12
    cup coriander (coarsely chopped)
  • 14
    cup coriander (extra coarsely chopped to serve)
  • 12
    cup mint (coarsely chopped)
  • 2
    tablespoons sweet chili sauce
  • 3
    teaspoons fish sauce
  • 2
    chilies (small red deseeded thinly sliced to serve)
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DIRECTIONS

  • Preheat oven to 180C (160C fan forced).
  • Place wrappers on a flat surgace and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
  • Place water in a large deep frying pan to 3/4 full.
  • Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
  • Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
  • Drain stock from chicken, shred chicken.
  • Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
  • Whisk the juice and sauces and add to salad.
  • Spoon chicken mixture into cups and top with chilli and extra coriander and serve.
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