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Chicken and Crab Wontons

1 whole small chicken breast
1 clove garlic, minced
1 Tbsp. cooking oil
1 cup chopped Chinese cabbage
1/2 cup finely chopped pea pods
1/4 cup chopped water chestnuts
2 Tbsp chopped onion
1/2 cup canned or cooked crab meat
1 beaten egg
2 Tbsp soy sauce
1 tsp dry sherry
1/4 tsp salt
1/8 tsp black pepper
40 wonton skins

Skin, bone, and finely chop chicken. In a skillet, cook chicken
and garlic in 1 Tbsp. cooking oil for about 2 minutes. Add
vegetables. Cook for 2 or 3 minutes more. Flake crab meat. In
a bowl combine chicken-vegetable mixture, egg, soy sauce, sherry,
salt and pepper. Cool slightly.

Place a wonton skin with one point toward you. Spoon about 2 tsp.
of the filling just off-center of skin. Fold bottom point of wonton
skin over filling. Roll wonton once to cover filling, leaving
about 1 inch unrolled at the top of the skin. Grasp the left and
right-hand corners and bring together below filling. Overlap
corners. Repeat with remaining wonton skins and filling.

Place 5 or 6 wontons in deep hot oil or shortening (365 F) for 2
to 3 minutes, or until golden brown. Use a slotted spoon or wine
strainer to remove wontons. Drain on paper toweling. Serve warm
with Sweet-Sour Sauce and Hot Chinese Mustard. Makes 40 wontons.


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