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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.