Chicken And Mushroom Salad Cups
By: Cuisine Paradis...
Published: Tuesday, April 5, 2011 - 5:58pm

Ingredients




1/2 bottle of YIFON Assorted Mushrooms, drained
1/2 bottle of YIFON Nameko Mushrooms, drained
12 Round Sui Gow Wrappers
1/2 Chicken Breast Fillet
1/2 Medium Red Onion, halved thinly sliced
1/4 cup of Coarsely Chopped Coriander
2 tablespoons Coarsely Chopped Peanuts
Dressing Sauce:
1 tablespoon Fresh Lime Juice
1 Grated Rind of Lime
1 tablespoon Water
1/2 tablespoon Fish Sauce
2 Small Red Chilies, seeds removed and thinly sliced

Preparation

1 Bring a pot of water to boil, add in 4 – 5 slices of lime together with the chicken breast fillet and simmer uncovered for about 8 minutes or until cooked through. 2 Remove the cooked chicken breast and rinse it under running water for 10 seconds, shred and set aside. 3 Using a pastry brush grease 12 holes mini muffin tray with oil and line each hole with sui gow wrapper to form cups. 4 Place prepared tray into oven toaster and bake for about 10 – 15 minutes or until crisp and golden in colour. Removed and set aside to cool. 5 Combine chicken, mushrooms, onion, coriander and peanut in a medium bowl. 6 Whisk together juice, sauce, rind and chili before adding to salad and stir till combined. 7 Spoon salad mixture into prepared mini cups, top with extra chopped peanuts and serve.

About


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.