Chef Uno Makes Tinga de Pollo Wontons

If you've ever wondered what Mexican-Asian fusion is like, there's only one person to talk to: Chef Uno Immanivong.

Oliver Tull swung by Chef Uno's kitchen to try her signature Tinga de PolloWontons (recipe below).

If you make this, take a photo and share it using #ChefUno! Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her restaurant Chino Chinatown.


1          pound               chicken breast

1          cup                   diced yellow onion

6          cloves               garlic

1          teaspoon           salt

2          quarts               water

1          cup                   sliced tomatoes

½         cup                   smoked chipotle

            to taste             salt and pepper

1          tablespoon         olive oil

1          package             wonton shells

1          cup                    Oaxaca cheese      

1                                      egg beaten with a splash of water to make egg wash

2          cups                  vegetable oil


1. Heat stock pot with water, chicken, half cup of sliced onion, 4 cloves of garlic and salt. Allow to boil for 5 minutes on high and reduce heat to medium for 15 minutes.

2. Remove chicken and shred.  Reserve half cup of chicken broth.

3. In a blender, add tomatoes, smoked chipotle and reserved chicken broth. Blend until it becomes a puree.

4. Heat a sauté pan to medium high heat, add olive oil, remaining onions and minced garlic. Cook until onions become translucent, (2-3 minutes) add shredded chicken and tomato mixture. 

5. Simmer for 10 minutes and cool.

6. Place 1/2 tablespoon of cooled chicken in center of wonton and 1/2 tablespoon of cheese, seal the edges with egg wash. 

7. Heat vegetable oil to 350 and fry until golden brown. Drain on plate lined with paper towel and serve warm.

*Can be made ahead through step 6 and frozen until ready to fry.