Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | Chicken breast, whole small |
| 1 each | Clove garlic, minced |
| 1 tablespoon | Oil |
| 1 cup | Chinese cabbage, chopped |
| ½ cup | Pea pods, chopped |
| ¼ cup | Water chestnuts, chopped |
| 2 tablespoons | Onion, chopped |
| ½ cup | Crab meat, cooked or canned |
| 1 each | Egg, beaten |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Dry sherry |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 40 eaches | Wonton skins or 6 egg roll |
| Cooking oil for deep frying |
Skin, split, and bone chicken, finely chop. In skillet, stir-fry chicken and garlic in the 1 T hot cookin oil about 2 minutes. Add vegetables; stir-fry 2-3 minutes more. Flake crab, chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly.
Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until brown. Using a slotted spoon or wire strainer, remove wontons or egg rolls. Drain on paper toweling.
Makes 40 wontons or 6 egg rolls.
Submitted By JEROME GREENE On 04-18-95