Yield: 6 servings
|1 each||Chicken breast, whole small|
|1 each||Clove garlic, minced|
|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|
|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