Wonton cups with hoisin chicken
These mini wonton cups are filled with hoisin chicken. Topped with cucumber and spring onion, they make a tasty appetiser.
Note: + cooling time
- 12 wonton wrappers, cut into quarters
- 1 large Coles RSPCA Approved Australian Chicken Breast Fillet
- 1 cup (250ml) chicken stock
- 2 tbs hoisin sauce
- 1/4 tsp Chinese five spice
- 1 Lebanese cucumber, seeded, finely chopped
- Hoisin sauce, extra, to serve
- Spring onion curls, to serve
Preheat oven to 180°C. Grease two 12-hole, 1 1/2-tbs (30ml) mini muffin pans. Place 1 wonton square on a clean work surface. Spray with a little olive oil spray. Top with another wonton square, turning at a 45-degree angle, and place in 1 prepared hole. Repeat with the remaining wonton squares. Bake for 10 mins or until crisp. Set aside to cool.
Place chicken in a medium saucepan. Pour over the stock and top up with enough water to cover. Bring to a simmer over high heat. Cook for 15 mins or until the chicken is cooked through. Set aside to cool slightly. Drain.
Transfer the chicken to a bowl. Use 2 forks to coarsely shred the chicken. Add the hoisin sauce and five spice and gently toss to combine.
Transfer the wonton cups to a baking tray. Fill the cups with chicken mixture. Bake for 5 mins or until heated through.
Transfer the wonton cups to a serving platter. Sprinkle with cucumber. Drizzle with extra hoisin sauce and sprinkle with spring onion to serve.
Make the curls: To make spring onion curls, cut 2 spring onions into long matchsticks. Place spring onion in a small bowl and cover with iced water. Set aside for 10 mins to curl.