Pan‑fried Chicken Breast in Wan Tan Cups

Ingredients

• 250 g ready-made wan-tan dough
• oil (for frying the wan tans)
• 4 chicken breast fillets
• 2 Garlic cloves
• 1 tbsp diced onion
• ground lemongrass
• 1 tsp anise
• coriander (1 tsp each)
• cumin (1 tsp each)
• 2 tbsp Light soy sauce
• 4 tbsp Coconut Milk
• 2 tbsp oil (for frying)
• Salt
• Pepper
• spring onion greens
• parsley

Instructions

1. 1.

   Divide the dough into 8 or 12 squares. Heat oil to about 180°C.

2. 2.

   Shape the dough squares into small cups using a metal sieve, then fry in hot oil until golden brown, removing portions as needed.

3. 3.

   Wash and pat dry the chicken fillets. Mix remaining ingredients; peel and finely chop garlic, stir into mixture. Marinate the meat for 2 hours. Place drained fillets in a greased baking dish and bake at 180°C for about 15 minutes, turning once and brushing with more marinade.

4. 4.

   Slice spring onion greens diagonally into thin rings.

5. 5.

   Serve by slicing the chicken crosswise, filling each wan tan cup with slices, and garnishing with spring onions and parsley leaves.