Chicken And Mushroom Salad Cups
With a twist from the traditional way of making Kueh Pie Tee, I used boiled shredded chicken breast meat with some YIFON bottled mushroom, tossed the mixtures together using some refreshing lime juice, cut chili and chopped peanuts.
Total Steps
7
Ingredients
12
Tools Needed
6
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- 0.5 bottle YIFON Assorted Mushrooms, drained
- 0.5 bottle YIFON Nameko Mushrooms, drained
- 12 pieces Round Sui Gow Wrappers
- 0.5 fillet Chicken Breast Fillet
- 0.5 onion Medium Red Onion, halved thinly sliced
- 0.25 cup Coarsely Chopped Coriander
- 2 tablespoons Coarsely Chopped Peanuts
- 1 tablespoon Fresh Lime Juice
- 1 rind Grated Rind of Lime
- 1 tablespoon Water
- 0.5 tablespoon Fish Sauce
- 2 chilies Small Red Chilies, seeds removed and thinly sliced
Instructions
Step 1
Bring a pot of water to boil, add in 4 – 5 slices of lime together with the chicken breast fillet and simmer uncovered.
Step 2
Remove the cooked chicken breast and rinse it under running water, shred and set aside.
Step 3
Using a pastry brush, grease 12 holes of a mini muffin tray with oil and line each hole with a sui gow wrapper to form cups.
Step 4
Place the prepared tray into an oven toaster and bake until crisp and golden in color. Remove and set aside to cool.
Step 5
Combine chicken, mushrooms, onion, coriander, and peanuts in a medium bowl.
Step 6
Whisk together lime juice, fish sauce, lime rind, and chili before adding to the salad mixture and stir until combined.
Step 7
Spoon the salad mixture into the prepared mini cups, top with extra chopped peanuts, and serve.