Chicken And Mushroom Salad Cups using YIFON Bottled Mushrooms plus Recipe Booklets

From a glance at this photo does it reminds you on something similar to the "Nonya Kueh Pie Tee" which is usually filled with shredded turnips, carrot, hard boiled egg, chopped peanuts and etc. Here instead of  using the traditional Kueh Pie Tee shells, I replaced it with "Sui Gow Wrappers" that are baked in mini muffin tray to form a small shell cases.

With a twist from the traditional way of making Kueh Pie Tee, I used boiled shredded chicken breast meat with some YIFON bottled mushroom, tossed the mixtures together using some refreshing lime juice, cut chili and chopped peanuts.



Preparation Time: 15 Minutes                       Cooking Time: 20 Minutes
Ingredients: (makes 12 mini cups)
½ Bottle of YIFON Assorted Mushrooms, drained
½ Bottle of YIFON Nameko Mushrooms, drained
12 Round Sui Gow Wrappers
½ Chicken Breast Fillet
½ Medium Red Onion, halved thinly sliced
¼ cup of Coarsely Chopped Coriander
2 Tablespoons Coarsely Chopped Peanuts

Dressing Sauce:
1 Tablespoon Fresh Lime Juice
Grated Rind of 1 Lime
1 Tablespoon Water
½ Tablespoon Fish Sauce
2 Small Red Chilies, seeds removed and thinly sliced

Method:

1. Bring a pot of water to boil, add in 4 – 5 slices of lime together with the chicken breast fillet and simmer uncovered for about 8 minutes or until cooked through.

2. Remove the cooked chicken breast and rinse it under running water for 10 seconds, shred and set aside.

3. Using a pastry brush grease 12 holes mini muffin tray with oil and line each hole with sui gow wrapper to form cups.

4. Place prepared tray into oven toaster and bake for about 10 – 15 minutes or until crisp and golden in colour. Removed and set aside to cool.

5. Combine chicken, mushrooms, onion, coriander and peanut in a medium bowl.

6. Whisk together juice, sauce, rind and chili before adding to salad and stir till combined.

7. Spoon salad mixture into prepared mini cups, top with extra chopped peanuts and serve.

Note:-

~ Use a damp cloth to wipe off the white powder on the Sui Gow Wrappers before using for better taste and nice golden brown appearance.

Chicken And Mushroom Salad Cups

Here I would also like to share a news with you that finally on 1st of April 2011, the six recipes that I wrote for YIFON using their Bottled Mushrooms had be finalised and featured into small recipe booklets which are available at their advertisement boards near the bottled mushroom at major supermarkets in Singapore such as Cold Storage and NTUC. So if you happen to drop by any of the supermarkets do grab a bottle or two of these delicious YIFON Bottled Mushrooms and try out any of the quick and easy recipes which featured different types of their bottled mushroom. 

Below are some sample photos from the related recipes that are available in the recipe booklet which are:-

Cheesy Mushroom and Bacon Muffins using YIFON Spicy Bailing Mushrooms

Steamed Minced Pork with Golden Mushroom using YIFON Spicy Golden Mushrooms

Mushroom Omelette using YIFON Assorted Mushrooms

Silken Tofu With Yifon Teatree Mushrooms using YIFON Teatree Mushrooms

Braised Brown Rice with Spicy Nameko Mushrooms using YIFON Spicy Nameko Mushrooms

Spaghetti Aglio e Olio With Trio Mushrooms using YIFON Assorted Mushroom

Lastly I would like to give my sincere appreciation and thanks to YIFON for giving me this opportunity to try and know more about their fresh and delicious bottled mushroom as well as featuring my recipes using their bottled mushrooms.