1 can Jolly Mushrooms Pieces and Stems 284g, finely minced
150 g shrimps, shells removed, chopped
1 medium white onion, minced
1/2 tsp Good Life Sesame Oil
1 pc egg
1 tsp salt
1 tsp ground black pepper
15 pcs wrapper (wonton)
2-3 cups chicken broth
2 cups water
2 cups boiled chicken meat, shredded
1 can Jolly Shiitake Mushrooms, sliced
2-3 tbsp fish sauce
1/2 cup green onions, chopped
1 head garlic, toasted
In a bowl, mix all wonton ingredients, except the wonton wrapper. Scoop ½ tablespoon of the meat mixture in a piece of wonton wrapper. Fold the wonton wrapper to form a triangle. Seal sides with water. Do this for the rest of the mixture. Set aside.
For the soup, combine chicken broth and water in a pot. Let it boil.
Add shredded chicken meat and Jolly Shiitake Mushrooms. Let it simmer for 5 minutes.
Put the wontons in the simmering pot. Cover and cook for 15 to 20 minutes in low to medium heat.
Add fish sauce and half of the chopped green onions.
Transfer in a bowl. Top with toasted garlic and green onions