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Categories:
lean ground chicken green onions water chestnuts fresh ginger garlic soy sauce sesame oil wrappers chicken stock Chinese cabbage shiitake mushrooms
Viewed: 94 - Published at: 4 years agoIngredients
- 7 oz lean ground chicken
- 2 None green onions, finely chopped
- 1/3 cup canned water chestnuts, drained and finely chopped
- 1 piece (3/4 inch) fresh ginger, finely grated
- 2 cloves garlic, crushed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 30 None square wonton wrappers
- 5 cups chicken stock
- 1/4 None Chinese cabbage, finely shredded
- 4 oz shiitake mushrooms, thinly sliced
Method
- Combine ground chicken, onions, water chestnuts, ginger, garlic, soy sauce and sesame oil in a bowl. Use clean hands to mix until well combined.
- Line a large tray with baking paper. Spoon a heaping teaspoon of mixture into the center of each wonton wrapper. Brush edges of wrapper with a little water. Fold 2 opposite corners together to form a triangle. Pinch edges together to seal. Place wontons on tray. Cover with a clean tea towel and refrigerate until required.
- Bring 4 cups stock and 1 cup water to a boil in a large wok on high heat. Line 2 large bamboo steaming baskets with parchment paper. Cut small holes in the paper. Arrange wontons in baskets in a single layer. Stack baskets; cover with lid and place over wok. Reduce heat to low and steam for 5 mins.
- Carefully lift steaming baskets off wok. Add cabbage and mushrooms to the stock in the wok. Swap steaming baskets around so the top basket is now on the bottom. Cover with lid and return to wok. Steam for 4-5 mins, or until wontons are cooked through.
- Remove the steaming baskets from the wok. Add the remaining stock and 1 cup water; bring to a boil. Divide steamed wontons among serving bowls. Ladle the broth and vegetables over the top. Serve immediately.
