Well, I’m pretty sure that this isn’t most people’s idea of comfort food, but I’m including it anyway. I didn’t grow up eating this (I don’t think we ever had Chinese) but Father did. This recipe is his mother’s and I don’t know where she got it. She’s been making it since he was a child. Our kids love it. I guess one thing I want to get across is that this is easy. I mean it.

Wonton filling*

1 can chunk light chicken
1-2 cans ham
3-4 green onion stems, sliced thinly
soy sauce – enough to dampen meat mixture and turn it light brown (How’s that for imprecise? I think this is about 1/2 – 2/3 cup but I’m not exactly sure. You add it until it “looks right”.)

**I use this for egg rolls too but most people will prefer having a greater variety in their filling – like adding egg, for instance. (c; Feel free to use whatever filling recipe you want.

Dump the chicken, ham, green onion and soy sauce into a large bowl. Mash with a fork until the chunks are broken up and the ingredients are mixed together. Add more soy sauce if necessary (see above).

(This is not dark enough although some of that is the flash’s fault.  I added more soy sauce.)

 

That pale thing next to it is a strip of wrapper used to test the oil temperature. Obviously is hadn’t been hot enough.

Now you can follow these construction steps and put just about anything in the wrappers. You can do deserts this way! Just make sure that whatever you put in is already cooked or ok to eat raw.

This is the most elementary recipe ever. Combine chicken broth (two containers), a few spoonfuls of wonton filling and about a Tbsp of soy sauce. Heat on the stove until just about boiling. Drop in a few (however many you want) uncooked wontons and let them cook for a few minutes. They’ll look like the consistency of cooked noodles. Scatter some thinly sliced green onion over it in the bowls for garnish (don’t cook the green onion).