Carrot Chicken Breast Corn Wontons (serves 2-3)
A light, tender, and naturally sweet homemade wonton—low in fat and not greasy. The chicken stays juicy, the corn bursts with flavor, and the carrots add a touch of sweetness. Suitable for all ages; perfect for low-fat meals, baby food, or dinner.
Ingredients
chicken breast
250g
sweet corn kernels
100g
carrot
1/2 piece (about 80g)
wonton wrappers
30-35 pieces
scallions
2 stalks
ginger
3 slices
warm water (for making scallion-ginger water)
60ml
Instructions
1
Step 1
Prepare the chicken breast: Wash the chicken breast, trim off the white tendons, cut into small pieces, and mince into a fine paste (the finer, the more tender).
2
Step 2
Make scallion-ginger water: Cut scallions into segments and slice the ginger. Pour in 60ml of warm water, squeeze and knead for 1 minute, then soak for 5 minutes and let cool for later use.
3
Step 3
Prepare the vegetables: Grate the carrot into fine shreds then mince; if the corn kernels are large, give them a light chop; drain excess water from all vegetables.
4
Step 4
Add water for flavor (the key step): Gradually add the scallion-ginger water to the chicken paste in small batches, stirring continuously in one direction until all the water is absorbed and the filling becomes sticky, firm, and slightly stringy.
5
Step 5
Basic seasoning: Add light soy sauce, oyster sauce, salt, white pepper, and a pinch of sugar. Continue stirring in the same direction for 1 minute to absorb the flavors.
6
Step 6
Lock in moisture with oil: Add a spoonful of cooking oil or sesame oil and stir well to seal in the moisture.
7
Step 7
Mix in vegetables: Add the minced carrot and corn kernels, gently fold together until evenly combined—do not overmix.
8
Step 8
Wrap the wontons: Take a wonton wrapper, place a small amount of filling in the center, fold diagonally into a triangle, then pinch the two opposite corners together in the middle to form a gold ingot shape.
9
Step 9
Prepare the soup base and serve: In a serving bowl, add chopped scallions, cilantro, seaweed, dried shrimp, a pinch of salt, and light soy sauce. Pour in hot water, then add the cooked wontons and serve.
