• 1 cmpeeled ginger
• 250 gfinely shredded dark chicken meat
• 100 gpork shoulder cut into small pieces
• 1 piecechopped spring onion
• 1 pinchcaster sugar
• 1 tspsesame oil
• 24 pieceswonton pastry squares
• as neededbeaten egg white or water to seal the wontons
• 2 lchicken stock
• 1 pieceyellow potato cut into 4 cm cubes
• 40 gsquash cut into 4 cm cubes
• 80 gshredded Chinese cabbage
• 80 gshredded bok choy green leaves
• 65 gsnow peas
• to tastesalt

Préparation

1. 1Chop half of the ginger and mix it with the chicken, pork, and half of the spring onion.
2. 2Season with salt, add the sugar and sesame oil, then mix well.
3. 3Place a tablespoon of filling in the center of each pastry square, fold in half, and seal the edges with water or beaten egg white.
4. 4Squeeze the remaining ginger into a saucepan with the broth, potato, and squash. Bring to a simmer and cook for 35 minutes.
5. 5Strain the broth and return it to a simmer.
6. 6Add the wontons, Chinese cabbage, bok choy, and snow peas, then cook for 6 minutes.
7. 7Stir in the remaining spring onion, adjust the seasoning, and serve.