Name: Chicken cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 24 gow gee wrappers; olive oil cooking spray; 1 bunch coriander, roots intact, washed; 1 medium lemon, sliced; 3 chicken breast fillets; 1/2 small red onion, halved lengthwise, thinly sliced; 1 small red capsicum, finely shredded; 1/2 cup coarsely chopped coriander, plus 1/4 cup extra, to serve; 1/4 cup coarsely chopped mint; 2 tablespoon lemon juice; 1 tablespoon sweet chilli sauce; 3 teaspoon fish sauce; 2 fresh small red chillies, thinly sliced, to serve

Ingredients

24 gow gee wrappers

olive oil cooking spray

1 bunch coriander, roots intact, washed

1 medium lemon, sliced

3 chicken breast fillets

1/2 small red onion, halved lengthwise, thinly sliced

1 small red capsicum, finely shredded

1/2 cup coarsely chopped coriander, plus 1/4 cup extra, to serve

1/4 cup coarsely chopped mint

2 tablespoon lemon juice

1 tablespoon sweet chilli sauce

3 teaspoon fish sauce

2 fresh small red chillies, thinly sliced, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Place wrappers on a flat surface; spray with oil. Line two 12-hole mini muffin trays with wrappers, to form cups. Bake 10-15 minutes, or until crisp. Cool.

2.Place water in large deep frying pan to three-quarters full. Cut coriander roots and 3cm of stalk from coriander. Add to water, with lemon slices. Bring to the boil over high heat. Reduce heat. Add chicken. Simmer, uncovered, 10 minutes. Remove pan from heat. Cool chicken in liquid.

3.Drain stock from chicken; shred chicken. Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl. Whisk juice and sauces; add to salad. Spoon chicken mixture into cups. Top with chilli and extra coriander. Serve.

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Ingredients

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