Chicken Wonton Soup

Ingredients

• Ground Chicken Breast

  Foster Farms

  16 oz or 454g

• Scallions

  raw

  1 medium or 15g

• Tamari soy sauce

  ¼ tsp or 2g

• Rice wine vinegar

  ½ tsp or 3g

• Ground ginger

  1 tsp or 2g

• Salt

  table

  ¹⁄₁₆ dash or 0.03g

• Black pepper

  ground

  ¹⁄₁₆ dash or 0.006g

• Granulated sugar

  white

  ¼ tsp or 1g

• Wonton wrappers

  includes egg roll wrappers

  3kg

• Bok choy

  raw

  6 oz or 170g

• Chicken stock

  home-prepared

  3 cup or 720g

• Scallions

  raw

  1 medium or 15g

• Ground ginger

  300g

• Granulated sugar

  white

  ⅛ tsp or 0.5g

• Tamari soy sauce

  ⅛ tsp or 0.8g

• Black pepper

  ground

  ¹⁄₁₆ dash or 0.006g

• Sesame oil

  ¼ tsp or 1g

Directions

1. To a food processor, add the chicken, chopped green onion, soy sauce, rice wine, ginger, sugar and pepper.
2. Pulse until the meat is ground and comes together in a ball.
3. If you are using ground chicken add all the above ingredients to a bowl and mix well.
4. On a clean surface or cutting board, arrange the wonton wrappers.
5. Have a small bowl of water nearby.
6. Spoon 1/2 teaspoon of of the chicken mixture into the center of each wonton.
7. Wet a finger in the water and wet 2 edges of the wonton.
8. Fold the opposite corner to meet the wet edge to make a triangle.
9. With the wet corner facing away from you, bring the left and right corners around to meet at the bottom, press together. Use water to help them stick.
10. Set aside.
11. Bring a saucepan of water to a boil.
12. Cook the the bok choy for 2 minutes in boiling water, remove and set aside.
13. Drain the water.
14. In the same saucepan, add the chicken broth, ginger, sugar and pepper and simmer.
15. Add wonton and simmer for 3 minutes.
16. Add the bok choy back into the soup.
17. Serve and garnish with green onions and a splash of sesame oil.