Description
An asian inspired chichen salad served in crisp wonton cups. Great finger food. Almost as much fun to make as they are to eat.adapted from carole peck's the buffet book
Ingredients
- Brown Sugar
- Orange Juice
- Soy Sauce
- Rice Vinegar
- Oyster Sauce
- Fresh Garlic Clove
- Fresh Ginger
- Dried Lemon Grass
- Roasted Chicken Meat
- Fresh Bean Sprout
- Corn Kernel
- Carrot
- Jicama
- Scallion
- Mango
- Cilantro
- Basil Leaves
- Wonton Wrappers
Instructions
- Combine all marinade ingredients
- Marinate whole chicken for 12-24 hours
- Preheat oven to 300f bake chicken in marinade for 75 minutes
- Combine all salad ingredients
- Preheat oven to 375f
- Brush mini muffin times for small amount of vegetable oil or spray with vegetable cooking spray
- Place one wonton sheet in each opening, pushing down in center to form a cup
- Bake about 5 minutes until cups ar golden
- Fill wonton cups with salad