Mushroom Chicken Wonton
1.
Clean the chicken breasts, remove the fascia, cut into small pieces, put them in a meat grinder, and then cut a few slices of ginger and green onions and put them in together.
2.
Clean the fresh shiitake mushrooms and cut them into small pieces. Cut the dried shiitake mushrooms into strips and put them in a meat grinder together. Add 1 large spoon of water to soak the dried shiitake mushrooms.
3.
Add 1 tablespoon of light soy sauce, 1 tablespoon of pepper, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, appropriate amount of salt and other condiments.
4.
Put the lid on, turn on the electricity, and grind it into finely chopped or granulated meat according to your preference.
5.
The minced meat is minced, open it, I prefer this kind of grainy minced meat, it tastes chewy.
6.
Add some sesame oil and chicken bouillon, and just stir it for a while. This taste is very fragrant!
7.
Put the right amount of mushroom and chicken filling in the wonton wrapper, and fold it in half.
8.
Dip a little water or apply a little stuffing on the left or right corner of the wonton wrapper, bend it over and fold it in half, pinch the mouth tightly, and it will become a cute ingot wonton.
9.
Everything else is the same way, and soon the big yuanbao wonton will be ready.
10.
Put enough water in the pot, bring to a boil on high heat, add the wontons and boil, reduce the heat to a low heat, simmer for about 2 minutes.
11.
Put a little seaweed and a little shrimp skin in a big bowl. If you don’t like the shrimp skin, you can leave it alone. Then some light soy sauce, half a teaspoon of old vinegar, a little sesame oil, a little chicken essence, after the wonton is boiled, first scoop two spoonfuls of soup and pour into it. Seaweed and seasoning.
12.
Put the cooked wontons into a bowl, add some coriander, and start eating.
