5 sheets of ready-to-use wonton wrapper sized 20 x 20 cm, cut diagonally into triangles
1 egg white, beaten
1 tbsp margarine
½ onion, diced finely
2 tbsp all-purpose flour
1½ cup Nestlé CARNATION Evaporated Milk
1 chicken thigh, boiled and shredded
50 gram carrots, diced finely
50 gram green bean, sliced
½ tsp salt
¼ tsp white pepper
1 tsp sugar
a pinch of nutmeg
a pinch of chopped celery
The thick and creamy texture of the ragout comes from a mix of flour and evaporated milk over medium heat
Sauté onion with margarine until its aroma is released and it becomes tender. Add in flour, mix until the flour changes color and it doesn't smell raw anymore, turn off the heat.
Pour in Nestlé CARNATION Evaporated Milk slowly while stirring until the flour blends in. Turn on to medium heat, stir until the sauce thicken.
Add chicken shreds, carrots and green beans. Add in salt, white pepper, nutmeg, and sugar. Stir until it bubbles and thickens. Add celery, mix well. Remove from heat, cool. Divide the ragout into 10 parts.
Place a sheet of wonton wrapper, fill with 1 part ragout. Brush the edges with egg white, fold diagonally while pressing the edges so they stick together. Repeat until the ragout mixture is finished.
Deep fry on medium heat until golden brown. Remove from heat, and strain. Serve warm.