2 cups California medium grain rice washed and drained
2 ½ cups chicken stock
6 medium mushrooms thinly sliced
12 Won Ton Skins
1 oz vegetable oil
1 pound ground chicken
1 teaspoon fresh garlic
¼ chopped white onion
1 teaspoon chopped cilantro
1 ounce sesame oil
1 ounce oyster sauce salt and pepper to taste
1 head butter lettuce separated
1 bunch green onion
CHICKEN AND RICE WON TON CUPS
INGREDIENTS:
DIRECTIONS:
- Wash and cook rice in a rice cooker with chicken stock and mushrooms.
- Deep fry Won Ton skins at 350 degree temperature while holding a small ladle in the middle to create a well until crispy golden brown.
- Set aside to cool. Saute ground chicken on medium high heat in vegetable oil.
- Add garlic, onion, cilantro, sesame oil and oyster sauce till done. Mix chicken and rice together and fill in Won Ton cups.
- Garnish with chopped green onion.
