|Chicken stock||6 Cup (96 tbs)|
|Soy sauce||1 Tablespoon|
|Carrot||1 , thinly sliced on diagonal|
|Snow peas||12 , halved diagonally|
|Ground chicken||1⁄4 Pound|
|Soy sauce||1 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Chopped carrot||1 Tablespoon|
|Chopped chives/Green onion||1 Tablespoon|
WONTONS: In bowl, combine chicken, soy sauce, cornstarch, salt and oil; stir in carrot and chives.
Spoon 1 tsp (5 mL) onto each wonton wrapper; bring edges up around filling to resemble little pouches, squeezing to seal.
In large saucepan, bring stock, soy sauce and carrot to boil; reduce heat and simmer for 5 minutes.
Add wontons; cook for 3 minutes or until filling is no longer pink and wrappers are tender.
Add snow peas; cook for 30 seconds.
Season with salt to taste.