Ingredients Jump to Instructions ↓

  1. 3 to 4 cups water

  2. 10 wontons , filled with chicken mixture

  3. 1 cup boneless chicken thigh meat, sliced into strips

  4. 1/2 cup carrots, sliced into strips

  5. 1/2 cup napa cabbage, cut into cubes

  6. 1/2 celery rib, sliced into strips

  7. 1/2 cup shrimp (around 10 pieces), peeled and deveined

  8. 1/2 small onion, chopped

  9. 1 clove garlic, minced

  10. 1/4 cup bamboo shoots

  11. 2 tbsps water chestnuts, sliced

  12. 1 tsp green onions, chopped

  13. 5 to 6 cups chicken broth

  14. 2 tbsps vegetable oil salt and pepper

Instructions Jump to Ingredients ↑

  1. Prepare chicken-filled wontons . Filling recipe follows. In a sauce pot, boil around 4 cups of water. Gently drop wonton and allow to cook until wontons are cooked through, around 4 to 5 minutes. Remove and drain wontons. Set aside. Heat oil in pot. Saute onions and garlic until translucent. Add in chicken and saute until lightly browned. Pour in broth. Bring to a gentle boil and continue until chicken is cooked. Add shrimp. Simmer until shrimp turns pink, around 1 to 2 minutes. Add celery and carrots. Allow to simmer for another 2 to 3 minutes or until vegetables are tender, yet crisp. Add bamboo shoots and cabbage. Add wontons. Continue to cook for around 1 to 2 minutes. Season with salt and pepper to taste. Garnish with green onions. Serve hot. Chicken Filling 1 cup chicken, ground 1 egg 1 tbsp water chestnuts, finely chopped 1 tbsp carrots, finely chopped 1 tbsp green onions, finely chopped salt and pepper Mix all ingredients well. Use as fillings for wonton or eggroll wrappers. Tips: 1) Sliced shitake mushrooms can be added to the filling.

  2. Ground pork can be substituted in place of ground chicken.

  3. Unused portions of filling can be stored in a ziploc bag in the freezer for weeks. Thaw out when needed.


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