The Art of Modern Wifery: Chicken Crispy Cup

Chicken Crispy Cup

Don't you hate it when you realize you are left with a little left over of uncooked wonton or egg roll or dumpling skin? I think it's a conspiracy between the manufacturers and the world' butchers association that you'll always have skin left over that will be too many to toss but too few to make another batch of wonton or egg roll or dumpling. It seems like mine always ended up in the freezer and in a couple months, when I decided to make more, they've become dry and I would have to buy more and toss them anyway.

I was determined not to let this happen again (my life is filled with big missions) so this time, I made the chicken crispy cup (take that wonton or egg roll or dumpling skin manufacturer!). I think this dish is a union between lettuce wrap and egg roll. I saw this dish before at restaurant and it's actually pictured on the front of pampas spring roll pastry.

Chicken Crispy Cup

for the cups:

6 spring roll pastry (I had the pampas brand at hand)

for filling:

1/2 lb (500 gr) ground chicken (or pork or turkey)

1/2 red bell pepper - diced

2 green onions - thinly sliced

2 garlic - minced

1 tsp minced ginger

1 225 gr canned water chestnut (or 1 green apple) - diced

2 tbs hoisin sauce

1 tsp soy sauce

1 tsp sesame oil

1.5 tsp rice wine vinegar

1.5 tsp hot sauce (optional - I use the ABC hot and sweet sauce)

1/2 tsp fish sauce

to make it pretty:

shredded carrot or cucumber or both!

mung bean noodle - deep fried in hot oil. Before frying, DO NOT soak the noodle in water, just separate them and fry. Make sure the oil is HOT.

Cut the pastry into 4 to make a 3.5 x3.5 inch (about 9 x 9 cm) square. Place 1 square on top of other square to make a star shape. Lightly coat muffin pan with cooking spray and press star shape pastries into the pan. Bake at 300F (150C) until they're golden (about 15 - 20 minutes)

While the pastry in the oven, mix hoisin sauce, soy sauce, sesame oil, vinegar, and hot sauce in a small bowl. Heat 1 tbs oil on medium heat. When oil is hot, add green onions, garlic & ginger, fry for 30 seconds (more or less). Add chicken and cook until almost cooked. Add red bell pepper and water chestnut (if using) and cook for about 1 minute. Add sauce. Mix well and simmer until sauce becoming a little thick. Add fish sauce, mix and cook for another minute. Remove from heat. If using green apple, add green apple and toss well with the chicken mixture.

To eat: Put about 1 tbs of chicken in mixture in the cup and top it with fried mung bean noodle and shredded carrot or cucumber.