Chicken And Crab Filling
|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)|
|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.
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.