- 32 oz. vegetable stock
- 32 oz. chicken stock
- 2 celery stocks
- 35 wonton wrappers
- 1/2 lb. ground pork or chicken
- 1 egg
- 2 green onions, chopped
- 1 tablespoon soy sauce
- pinch of pepper
- pinch of ginger
- a couple bok choy leaves, chopped
- milk or egg for sealing edges of wonton
Combine ground meat, egg, onions, soy sauce, pepper and ginger. Place 3/4 of a teaspoon of filling in the center of wonton and seal using milk or egg. Click here to see how to wrap a wonton.
Once all wontons are ready, combine stocks and celery in a large pot. Let stock come up to a full boil and place wontons in one at a time stirring so they do not stick to each other. Add chopped bok choy leaves.
Reduce heat to medium and cook for 15 minutes.
I make this once a week, it’s a complete meal in one dish. Protein, vegetables, and starch.
I usually cook the chicken and rice the day before but you could do it all at the same time.
You can choose whatever vegetables you like. We use carrot, onion, and peas.
Saute’ the vegetables in a large pot with about a teaspoon of olive oil. Add cooked chicken and minced garlic.
Meanwhile, scramble the eggs in a skillet and add to the pot along with rice and seasonings.
Stir to combine and add the final ingredient: soy sauce.
Cook on medium high heat for about 10-15 minutes.
Chicken Fried Rice
- 1 carrot, shredded
- 1/4 cup peas
- 1/4 of a medium onion, chopped
- 2 small cloves garlic, minced
- 2 eggs
- 2 cups cooked chicken
- 3 cups cooked brown rice
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/4 to 1/2 cup soy sauce
Saute’ shredded carrot, chopped onion and peas in a teaspoon of olive oil for about 2 minutes. Add chicken and garlic. Scramble the eggs. Add to chicken mixture along with rice and seasonings.
Cook on medium high heat for 10-15 minutes, stirring frequently.