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Thai Chicken Cups
Thai Chicken Cups
2 cups vegetable oil
10 square wonton skins
2 skinless, boneless chicken thighs, trimmed of fat
1 tablespoon olive oil
salt and pepper
3 garlic cloves, minced
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 cup minced cilantro
1/2 cup coarsely ground roasted peanuts
1 ground dried Thai pepper
1 cup Plum Sauce (recipe follows)
In a small saucepan over high heat, heat the oil. Test the oil temperature by dipping in 1 wonton. If it bubbles quickly, the oil is ready for frying. Drape a wonton skin on the outside of a ladle cup (about 2 inches in diameter) and dip it in the hot oil. Fry it quickly, on the ladle, until just browned or about 30 seconds. Repeat with the remaining wontons. Dry the cups on paper towels and reserve.
In a medium bowl, season the chicken thighs with salt and pepper to taste. Add the olive oil and mix well to coat the chicken. Place the garlic after minutes. Let cool, then dice the meat.
In a large bowl, mix the green cabbage, red cabbage, cilantro, peanuts, Thai pepper, plum sauce, and diced chicken. Refrigerate for 20 minutes.
To serve, scoop some of the cabbage mixture into each wonton cup and arrange the cups on a serving plate. If you like, surround the cups with salad greens.
Plum Sauce:
1/2 cup brown sugar
2 plums, pitted, skin on
In a saucepan over medium heat, cook 1/2 cup water, the brown sugar, and the plums for about 20 minutes or until the sauce consistency is reached. Let cool and puree in a blender.
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