CHICKEN WATER CUPS RECIPE

CHICKEN CUPS RECIPE -

Make and share this Chicken Cups recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 24 chicken cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

24 wonton wrappers (gow gee wrappers were specified)
cooking spray (olive oil)
1 bunch coriander (with roots intact washed)
1 lemon (medium sliced)
3 chicken breast fillets (600 grams)
1/2 red onion (small halved lengthwise and thinly sliced)
1 red capsicum (small finely shredded)
1/2 cup coriander (coarsely chopped)
1/4 cup coriander (extra coarsely chopped to serve)
1/2 cup mint (coarsely chopped)
2 tablespoons sweet chili sauce
3 teaspoons fish sauce
2 chilies (small red deseeded thinly sliced to serve)

Steps:

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.

Nutrition Facts : Calories 61.2, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 1.6, SodiumContent 226.6, CarbohydrateContent 12.8, FiberContent 1.4, SugarContent 1.1, ProteinContent 2.3

CHICKEN LETTUCE CUPS RECIPE RECIPE | EPICURIOUS

Chicken Lettuce Cups Recipe Recipe | Epicurious image

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.

Provided by Mary Kate Tate

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup minced red onion
1 cup chopped canned button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
Handful of fresh cilantro leaves, coarsely chopped
1/4 cup unsalted roasted cashews, coarsely chopped

Steps:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

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