Chicken And Mushroom Salad Cups


1/2 bottle of YIFON Assorted Mushrooms, drained
1/2 bottle of YIFON Nameko Mushrooms, drained
12 Round Sui Gow Wrappers
1/2 Medium Red Onion, halved thinly sliced
Dressing Sauce:
1 tablespoon Fresh Lime Juice
1 tablespoon Water
1/2 tablespoon Fish Sauce
2 Small Red Chilies, seeds removed and thinly sliced


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.


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.


12.0 mini cups


Tuesday, April 5, 2011 - 5:58pm

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