- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Shellfish free
- Seafood free
- Low fat per serve
- No added sugar
These mini wonton cups are filled with hoisin chicken. Topped with cucumber and spring onion, they make a tasty appetiser.
- Serves24
- Cook time30 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 12 wonton wrappers, cut into quarters
- 1 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
Transfer the wonton cups to a baking tray. Fill the cups with chicken mixture. Bake for 5 mins or until heated through.Step 5
Transfer the wonton cups to a serving platter. Sprinkle with cucumber. Drizzle with extra hoisin sauce and sprinkle with spring onion to serve.
Recipe tip
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.
Wonton cups with hoisin chicken
- Serves24
- Cook time30 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 12 wonton wrappers, cut into quarters
- 1 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
Description
These mini wonton cups are filled with hoisin chicken. Topped with cucumber and spring onion, they make a tasty appetiser.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
Transfer the wonton cups to a baking tray. Fill the cups with chicken mixture. Bake for 5 mins or until heated through.Step 5
Transfer the wonton cups to a serving platter. Sprinkle with cucumber. Drizzle with extra hoisin sauce and sprinkle with spring onion to serve.