Chicken And Mushroom Salad Cups

Photo: Cuisine Paradise (Ellena)

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

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.

Remove the cooked chicken breast and rinse it under running water for 10 seconds, shred and set aside.

Using a pastry brush grease 12 holes mini muffin tray with oil and line each hole with sui gow wrapper to form cups.

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.

Combine chicken, mushrooms, onion, coriander and peanut in a medium bowl.

Whisk together juice, sauce, rind and chili before adding to salad and stir till combined.

Spoon salad mixture into prepared mini cups, top with extra chopped peanuts and serve.

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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.