Friday - - Recipe Cards -

Prep time 30 mins Cook­ing time 1 hour Serves 4

1kg whole chicken, rinsed and pat-dried 4 tbsp fresh lemon juice 2 small fresh red chill­ies, bruised 5cm piece fresh gin­ger, halved, bruised 1 lemon­grass stem, pale sec­tion only, halved length­ways 1 bunch co­rian­der Olive oil spray, as needed 48 won­ton wrap­pers 1 tbsp honey 2 tsp sesame oil ½ tsp Chi­nese five-spice 1 tsp salt 2 av­o­ca­dos, peeled, mashed 1 shal­lot, trimmed, cut into thin strips Pick­led cu­cum­bers, to serve Lime wedges, to serve Sweet chilli sauce, to serve

Pre­heat the oven to 180°C. Place the chicken in a large saucepan. Cover with cold wa­ter. Add lemon juice, chill­ies, gin­ger, lemon­grass and co­rian­der. Cover and bring to the boil over medium heat, then re­duce heat and sim­mer for 20 min­utes or un­til just cooked through. Drain.

Spray 16 150ml-ca­pac­ity muffin pans with oil. Place 3 won­ton wrap­pers in each pan and press to line the base and side, brush­ing the pas­try with wa­ter where it over­laps. Bake un­til crisp and golden, 8-10 min­utes. Line a roast­ing pan with bak­ing pa­per. Mix honey, sesame oil, Chi­nese five-spice and salt in a bowl. Trans­fer chicken to the pan and brush with the honey mix­ture. Roast for 25-30 min­utes or un­til golden, bast­ing oc­ca­sion­ally with pan juices. Set aside for 15 min­utes to rest. Slice the chicken into bite-size pieces. As­sem­ble the won­ton cups with av­o­ca­dos, shal­lot, pick­led cu­cum­bers and chicken. Serve with lime wedges and sweet chilli sauce.

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