1 (4 lb.) whole chicken
1 tsp. dried ginger root
1 tsp. minced garlic
2 c. fresh spinach, chopped
6 Shitake mushroom caps, diced
3 oz. Hazelnuts
2 oz. Chicken Veloute
30 pieces (round) Wonton skins
Julienne of carrot
Celery, snow peas, onion, blanched
Teriyaki sauce
Black and white sesame seeds

1. Roast chicken until juice runs clear, let cool. Cut up chicken into parts, peel off skin. Remove meat from chicken and dice.

2. Saute onion and garlic. Add ginger, shitake, spinach. Cook 3 minutes.

3. Add in hazelnuts, bind with Veloute. Flavor with soy sauce.

4. Spread on pan. Let cool. When cool lay out Wonton skins and brush with egg wash. Add one teaspoon of mixture on each skin. Fold up into purse. Refrigerate. Deep fry or steam.