June 10, 2020
Chicken Siomai with Veggie Fried Rice


Makes: 8 – 10 servings
Preparation and cooking time: 1 hour 30 minutes

1 kilo ground chicken
¼ cup garlic, minced
¼ cup red onion, minced
6 tablespoons ginger, minced
2 pieces spring onion stalk, minced
¼ cup bell pepper, minced
½ cup carrots
¾ cup singkamas, minced
1/3 cup yellow kamote
½ cup pechay tagalog, minced
1 cup malunggay, minced
½ cup napa cabbage minced
½ cup + 2 tablespoons soy sauce
¼ cup +2 tablespoons sesame oil
1 tablespoon rice wine
3 pieces eggs
½ cup + 1 tablespoon cornstarch
¼ cup flour
Salt, to taste
Ground black pepper, to taste

½ cup shrimps, finely chopped
Wanton wrappers

Veggie Fried Rice:
2 tablespoons oil
1½cup cooked rice
½ cup broccoli, fine chopped
½ cup cauliflower, finely chopped
1 piece red onion, minced
1½ tablespoon garlic, minced
¼ cup sitsaro finely chopped
¼ cup carots, minced
¼ cup celery, minced
½ cup spinach, finely chopped
2 pieces eggs, beaten
2 tablespoons soy sauce
1 tablespoon calamansi juice
Salt, to taste
Ground black pepper, to taste


1. In a bowl, mix together chicken mixture and shrimp until well combined. Season with salt and pepper.
2. Take about a tablespoon of filling and wrap in the wonton wrappers to form the siomai.
3. Steam for about 15 – 20 minutes.

Veggie Fried Rice:
1. In a wok over medium heat, saute onion, garlic, celery and carrots in oil for a few minutes until aromatic.
2. Move to the side and add egg to the middle of the wok. Scramble into fine curds then toss with the vegetables to distribute evenly.
3. Toss in the cooked rice, riced broccoli, and riced cauliflower. Season with salt and pepper. Add sitsaro, spinach, and soy sauce. Toss rice until dry.
4. Drizzle in calamansi for one final mix and adjust seasoning with salt and pepper if needed.
Assemble in a bento box with omelet and other lunchbox items