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Chicken And Crab Filling

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  Whole chicken breast 1 Small
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Chopped chinese cabbage 1 Cup (16 tbs)
  Finely chopped pea pods 1⁄2 Cup (8 tbs)
  Chopped water chestnuts 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Crab meat 1⁄2 Cup (8 tbs) (Canned Or Cooked)
  Beaten egg 1
  Soy sauce 2 Tablespoon
  Dry sherry 1 Teaspoon
  Wonton skins/6 egg roll skins 40
  Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)

Skin, split, and bone chicken; finely chop.
In skillet stir-fry chicken and garlic in the 1 tablespoon hot cooking oil about 2 minutes.
Add vegetables; stir-fry 2 to 3 minutes more.
Flake crab meat.
In bowl combine crab, chicken-vegetable mixture, egg, soy sauce, sherry, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cool slightly.
Wrap wontons or egg rolls.
Fry wontons or egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Using a slotted spoon or wire strainer remove wontons or egg rolls.
Drain on paper toweling.

Recipe Summary

Difficulty Level: 
Stir Fried

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