Chicken Wonton

In the Gilmore Park Church Community Kitchen, we helped Karen to make few hundreds of wonton for the community meal. Karen decided to serve Chinese dish during the Chinese New Year event. We were told that the community meal crowd applauded when it was announced during the previous meal.


Karen made the wonton using chicken as some of the people at the community meal do not take pork. Karen used organic chicken broth to make the soup and added bak choy and mushroom to complete the soup.


This is the ingredients for 6 servings.

Ingredients for the wonton:

  • 1/2 lb ground chicken (you may substitute with pork or turkey)
  • 2 green onions, minced
  • 1 egg white
  • 1/2 cup water chestnuts (canned or fresh), minced
  • 1 tablespoon minced/grated ginger root
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons constarch
  • 1 12oz package wonton wrapper
  • egg white or water for sticking (if wrapper is too dry or has too much flour on it)


Ingredients for the soup:

  • 1 litre chicken broth
  • 1 cup sliced mushrooms
  • 1 cup bak choy or napa cabbage, shredded
  • 1 cup snap peas or snow peas, trimmed & sliced (optional)


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Yee Sang in Metro Vancouver

We had a gathering among friends from Singapore and Malaysia today to celebrate the Chinese New Year. We had been meeting every year and these group of friends had been very much like family to us.

This year we gathered in Mark’s and Jess’ place where each family brought something for potluck. The planning for this gathering started a month before the Chinese New Year. This year we had TWO, not one, potlucks. One for during lunch time and the followed by a dinner steamboat (or better known as hot pot in Canada) out in the cold.

I just wanted to share the Yee Sang that we had. Yee Sang (sometimes spelt as Yusheng or Yuu Sahng) is a Chinese style fish salad. I think this is served and eaten during Chinese New Year only among Chinese in Malaysia and Singapore. So, if you ask other Chinese about Yee Sang, they will give you a puzzled look! Yee Sang is served from the 7th to 15th day of Chinese New Year.


We had great fun today tossing the Yee Sang. It is an act called Low Sang (or Low Hei) which signifies abundance, prosperity and vigor for the new year. Here is how we did it today:

Now, I have never seen anywhere in Metro Vancouver where one could buy Yee Sang. Do you know of anywhere one sells it? Suanne had blogged about the recipe here before. Check it out if you want to see how this is made. The recipe is from our master Yee Sang chef, Jess Chim. Jess makes this and sells it by the “mai” (a “mai” is a serving for four people) and could deliver it to (almost) anywhere in the Lower Mainland. So, if you want to place an order for Yee Sang, just send her an email at