Thin wonton cases stuffed with corn fed chicken and wild mushroom


Introducing a delectable and flavorful recipe for Thin Wonton Cases Stuffed with Corn Fed Chicken and Wild Mushroom! This dish combines the tender and juicy texture of corn fed chicken with the earthy, umami flavor of wild mushrooms, all nestled inside a delicate and crispy wonton case. The result is a satisfying and satisfying bite that is sure to tantalize your taste buds. Perfect for a quick and easy weeknight dinner or as a satisfying lunch, this recipe is sure to become a new favorite in your household.


  • 18 thin wonton wrappers
  • 1 lb corn fed chicken breast, diced
  • 1 lb wild mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 2 scallions, chopped
  • Salt and pepper to taste


  • In a pan, heat the oil and sauté the onion, garlic, and wild mushrooms until softened.
  • Add the diced chicken to the pan and cook until browned on all sides.
  • In a bowl, mix the soy sauce, cornstarch, and sesame oil.
  • Add the mixture to the pan and stir to combine with the chicken and vegetables. Cook until the sauce has thickened.
  • Season with salt and pepper to taste.
  • In a pot, bring water to a boil.
  • To assemble the wontons, place a heaping tablespoon of the chicken and mushroom mixture in the center of each wonton wrapper.
  • Fold the wrapper in half and press the edges together to seal the wonton.
  • Drop the wontons into the boiling water and cook for 2-3 minutes or until they float to the surface.
  • Serve the wontons hot with chopped scallions sprinkled on top. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.