Ingredients
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
2 1/2 tsp salt
1/2 tsp brown sugar
2 lb chicken breasts or thighs - cooked, and shredded
6 oz wun tun wrappers (about 30)
1 salad oil for frying
1 head lettuce, shredded
1 green onion, sliced
1/2 cup slivered almonds, toasted
Directions
Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar;
mix well. Pour over chicken, marinate for at least 20 minutes or
longer. Heat oil to 375 F. Place one wun tun wrapper in basket ladle,
fit another ladle on top wrapper to hold in place. Deep fry in hot
oil until golden brown; drain. Repeat until all wrappers are made
into mini baskets. Place baskets on a platter lined with lettuce.
Fill each basket with lettuce, chicken, green onion and almonds.
Serve immediately. Makes 10 servings.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
Wilcox.
(JUNE 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 10 servings
Chinese Chicken Salad In Wun Tun Baskets Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Hawaiian
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into history, in truth as far back as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just basic pictorial recipes for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something we still use today. He also recounts how the cooks of his times made use of many spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. During the next few centuries, the upper-class families of the West strove to serve the best banquets, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookery publications were greatly in demand due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Chinese Chicken Salad In Wun Tun Baskets recipe.
