You are here

Chicken And Crab Filling

Flavors.of.Asia's picture
  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

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5494 Calories from Fat 4254

% Daily Value*

Total Fat 481 g740.1%

Saturated Fat 69.5 g347.6%

Trans Fat 0 g

Cholesterol 293.3 mg97.8%

Sodium 3918.3 mg163.3%

Total Carbohydrates 224 g74.6%

Dietary Fiber 11.4 g45.7%

Sugars 8.1 g

Protein 79 g158.3%

Vitamin A 111.9% Vitamin C 195.3%

Calcium 36.7% Iron 97.1%

*Based on a 2000 Calorie diet

Chicken And Crab Filling Recipe