Chicken Moneybags are originally a Taiwanese dish. But this dish can be served as a light appetizer or finger food at any party. Easy to do and a tasty treat--this one is a must try! You can even prepare them a day before the event to make for a quick preparation. They are also great with salad.
Happy cooking! :9
Ingredients:
1/4 kilo MAGNOLIA CHICKEN LONGGANISA MIX (available at Magnolia Chicken Station)
1 1/2 T oyster sauce
1 1/2 T hoisin sauce
1 1/2 T chopped green onions
1/4 cup dried black mushrooms, soaked in warm water, drained & chopped
1/4 cup singkamas, chopped
12 pcs. small round lumpia wrappers
cornstarch
12 pcs. green onions, whole, blanched
MAGNOLIA NUTRI-OIL for deep frying
PUREFOODS SUPREMO CANE VINEGAR as dipping sauce
1 1/2 T oyster sauce
1 1/2 T hoisin sauce
1 1/2 T chopped green onions
1/4 cup dried black mushrooms, soaked in warm water, drained & chopped
1/4 cup singkamas, chopped
12 pcs. small round lumpia wrappers
cornstarch
12 pcs. green onions, whole, blanched
MAGNOLIA NUTRI-OIL for deep frying
PUREFOODS SUPREMO CANE VINEGAR as dipping sauce
Procedure:
In a bowl, combine together the first six ingredients. Mix well. Lay a piece of lumpia wrapper. Spoon a mound (30gms) of filling in the center. Gather the ends to make a pouch. Tie the ends with one piece of green onion. Spread cornstarch on the surface of the plate. Arrange assembled money bags onto plate.
Deep fry the chicken pouches for 3-4 minutes or until chicken is cooked. Drain in paper towels.
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