Handcrafted with care.
Phyllo cups with yuzu mayonnaise chicken salad
Makes 24 pieces
Ingredients:
24 phyllo cups
2 cups yuzu mayonnaise chicken salad
2 tbs black or white sesame seeds, toasted
Cilantro leaves to garnish
Directions:
Fill each phyllo cup with a heaping tablespoon of chicken salad. Garnish with sesame seeds and a cilantro leaf.
TIP: make the components ahead of time for a beautiful hors d’oeuvre that can be quickly assembled and served.
Yuzu mayonnaise chicken salad
Makes about 3 cups
1/4 cup Shaoxing rice wine
1/4 cup soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
2 tbs minced ginger, divided
1 1/2 lbs chicken thighs
1 cup mayonnaise
1/4 cup yuzu juice
1/4 tsp sugar
1/4 lb snow peas
4 scallions, white and green parts thinly sliced
Directions:
Combine rice wine, soy sauce, vinegar, garlic and 1 tbs ginger in a medium bowl. Add chicken and toss to coat. Refrigerate for 30 minutes to an hour while chicken marinades.
Transfer chicken and marinade to a 4 qt saucepan with 4 cups water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook until chicken registers 165° F on an instant read thermometer. Drain chicken and discard poaching liquid. When chicken is cool, cut into 1/2” dice and reserve.
In a small bowl, stir together mayonnaise, yuzu juice and sugar.
While chicken poaches, place snow peas in a medium heatproof bowl. Cover with boiling water and let sit for 1 minute. Drain and cover with ice water. When cool, drain and dry. Cut snow peas in half lengthwise and cut crosswise into thin slivers.
Combine chicken, snow peas, scallions and remaining 1 tbs ginger in a large bowl. Stir in mayonnaise starting with 3/4 cup and add to taste.
Phyllo cups
Makes 24 pieces
Ingredients:
5 sheets phyllo from a 1 lb package
About 1 cup melted butter or vegetable oil plus extra to butter mini muffin tin.
Equipment: Pastry brush and 24 indentation mini muffin tin
Directions:
Preheat oven to 375° F. Brush indentations of mini muffin tin with butter.
Place a sheet of phyllo on your cutting board, leaving the remaining sheet covered with a barely damp towel. Brush with butter or oil. You’ll use 2-3 tbs per sheet. Cut each sheet into 15 pieces (3 lenthwise by 5 crosswise). Layer three pieces together, rotating each piece so the corners for a star. Gentle press into mini muffin tin, pressing against the bottom and sides to form a cup. Repeat with remaining dough and butter or oil to fill the tray. Bake for about 6 minutes until golden brown.
Let cool in tray for 5-10 minutes. Remove from tray to finish cooling on baking rack. Store tightly covered in a plastic container.
TIP: These are delicious with butter! Use the vegetable oil for vegan guests or when filling with ingredients that have Asian flavor profiles like the chicken salad in this recipe.
