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Mini Chinese Chicken Snacks

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Mini Chinese Chicken Snacks
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Sep 24, 2014

Ingredients

  • 1 1/4 cups (300 mL) Bisquick* Mix
  • 1/4 cup (50 mL) butter or margarine, softened
  • 2 tbsp (25 mL) boiling water
  • 1/2 cup (125 mL) half-and-half
  • 1 egg
  • 1/3 cup (75 mL) finely shredded carrot
  • 1/3 cup (75 mL) drained sliced water chestnuts, chopped
  • 1 tbsp (15 mL) grated lemon peel
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) garlic powder
  • 1/2 tsp (2 mL) five-spice powder
  • 1 tbsp (15 mL) thinly sliced green onion
  • 1 can (156 g) flaked chicken, drained

Steps

  • 1
    Heat oven to 375ºF. Generously grease 24 small muffin cups, 1 3/4x1 inch. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup.
  • 2
    Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.
  • 3
    Bake 20 to 25 minutes or until edges are golden brown and centres are set. Serve warm. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Tip: For a pretty presentation, sprinkle tops of appetizers with chopped peanuts and chopped fresh cilantro just before serving.

Nutrition Information

No nutrition information available for this recipe
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