Chicken And Crab Filling Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 whole small chicken breast | ||
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Chinese Cabbage | 1 Cup (16 tbs), chopped | |
| 1/2 cup finely chopped pea pods | ||
| Water chestnuts | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| 1/2 cup canned or cooked crab meat | ||
| Egg | 1 , beaten | |
| Soy sauce | 2 Tablespoon | |
| Dry sherry | 1 Teaspoon | |
| 40 wonton skins or 6 egg roll skins | ||
| Cooking oil for deep-fat frying | ||
Directions
Skin, split, and bone chicken; finely chop.
In skillet stir-fry chicken and garlic in the 1 tablespoon hot cooking oil about 2 minutes.
Add vegetables; stir-fry 2 to 3 minutes more.
Flake crab meat.
In bowl combine crab, chicken-vegetable mixture, egg, soy sauce, sherry, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cool slightly.
Wrap wontons.
Fry wontons or egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Using a slotted spoon or wire strainer remove wontons or egg rolls.
Drain on paper toweling.
In skillet stir-fry chicken and garlic in the 1 tablespoon hot cooking oil about 2 minutes.
Add vegetables; stir-fry 2 to 3 minutes more.
Flake crab meat.
In bowl combine crab, chicken-vegetable mixture, egg, soy sauce, sherry, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cool slightly.
Wrap wontons.
Fry wontons or egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Using a slotted spoon or wire strainer remove wontons or egg rolls.
Drain on paper toweling.
Chef
