CHICKEN IN WONTON CUPS
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.