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How to make Twice cooked honey & five spice chicken wonton cups

Yield = 16
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 1 small (about 1kg) whole chicken
  • 60ml (1/4 cup) fresh lemon juice
  • 2 small fresh red chillies, bruised
  • 5cm-piece fresh ginger, halved, bruised
  • 1 stem lemon grass, pale section only, halved lengthways
  • 1 bunch coriander, leaves picked, roots and stems reserved
  • Olive oil spray
  • 48 wonton or gow gee wrappers
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1/2 teaspoon MasterFoods® Chinese Five Spice
  • 1 teaspoon salt
  • 2 avocados, peeled, mashed
  • 1 shallot, trimmed, cut into thin strips
  • Sweet chilli sauce, to serve

Pickled cucumber

  • 125ml (1/2 cup) rice wine vinegar
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) caster sugar
  • 4 Lebanese cucumbers, thinly sliced crossways
  • 3 large fresh red chillies, halved lengthways, seeded, thinly sliced
  • 4 kaffir lime leaves, finely shredded

Method

  • Step 1 Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken in a wok or large saucepan. Cover with cold water. Add the lemon juice, chilli, ginger, lemon grass and coriander stems and roots. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 20 minutes or until just cooked through. Drain.
  • Step 2 Meanwhile, to make the pickled cucumber, combine the vinegar, water and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until syrup thickens. Set aside for 10 minutes to cool slightly. Transfer to a bowl and add the cucumber, chilli and kaffir lime. Place in the fridge for 1 hour to chill.
  • Step 3 Preheat oven to 180°C. Spray sixteen 150ml-capacity muffin pans with oil. Place 3 wontons or gow gee wrappers in each pan and press to line the base and side, brushing pastry with water where it overlaps. Bake for 8-10 minutes or until crisp and golden.
  • Step 4 Line a roasting pan with baking paper. Combine the honey, sesame oil, Chinese five spice and salt in a bowl. Transfer chicken to the pan. Brush with honey mixture. Roast, brushing occasionally with pan juices, for 25-30 minutes or until golden. Set aside for 15 minutes to rest. Slice chicken off the bone.
  • Step 5 Spoon the avocado among wontons. Top with the pickled cucumber, chicken, shallot and coriander leaves. Serve with sweet chilli sauce.