Chicken Cups - cooking recipe

Ingredients

24 wonton wrappers (gow gee wrappers were specified)
cooking spray (olive oil)
1 bunch coriander (with roots intact washed)
1 lemon (medium sliced)
3 chicken breast fillets (600 grams)
1/2 red onion (small halved lengthwise and thinly sliced)
1 red capsicum (small finely shredded)
1/2 cup coriander (coarsely chopped)
1/4 cup coriander (extra coarsely chopped to serve)
1/2 cup mint (coarsely chopped)
2 tablespoons sweet chili sauce
3 teaspoons fish sauce
2 chilies (small red deseeded thinly sliced to serve)

Preparation

Preheat oven to 180C (160C fan forced).
Place wrappers on a flat surgace and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
Place water in a large deep frying pan to 3/4 full.
Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
Drain stock from chicken, shred chicken.
Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
Whisk the juice and sauces and add to salad.
Spoon chicken mixture into cups and top with chilli and extra coriander and serve.