Chicken in a Crispy Onion & Wo

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Chicken breast fillets		2
Chicken stock		500ml
White wine		1 cup
Garlic		1 clove
Celery		2
Radishes		10
Carrot		1
Crisp green salad leaves		as required
Wonton wrappers		3-5
Onion		1/2
Vegetable oil		as required
Dressing:
Wasabi		1 tbsp
Soy sauce		2 tbsp
Sugar		1 tbsp
Vegetable oil		3 tbsp
Rice vinegar		1-2 tbsp
Salt & pepper		as required

Method

Prep

10min

Cook

30min

Put the chicken stock and white wine in a pan and bring to the boil.

Turn the heat down to medium and add the chicken breast (with skin) and smashed garlic and simmer for 12-15 minutes.

Remove the chicken to a plate and allow to cool. Remove the chicken skin and cut the fillets to bitesize pieces.

Put 1cm vegetable oil in a pan and add strips of wonton wrappers.

When brown and crispy, remove and drain on kitchen paper.

Fry the finely sliced onion in the same pan on low heat until nice and brown, then transfer to kitchen paper and lightly season with salt.

Mix all the dressing ingredients together in a bowl.

Put the thinly sliced celery, carrots and radishes and salad leaves in a bowl with the chicken from Step 3 and half of the onions from Step 6 in a bowl and mix.

Just before serving, mix half the dressing from Step 7 thoroughly and add to the bowl at Step 8.

Transfer to a serving dish and sprinkle over the remaining onions from Step 6 and the rest of the dressing.

Tips & Note

The wonton wrappers cook very quickly so try not to burn them, the same with the onions so transfer to kitchen paper straightaway to keep them all nice and brown. You can re-use the oil that you fried the onions in, it will be nice and sweet.

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