Chicken Siomai with Veggie

1 kg ground chicken

¼ cup garlicminced

¼ cup red onionminced

6 tbsp gingersminced

2 spring onion stalkminced

¼ cup bell pepperminced

½ cup carrots

¾ cup singkamasminced

⅓ cup yellow kamote

½ cup pechay tagalogminced

1 cup malunggayminced

½ cup napa cabbageminced

½ cup + 2 tbsps soy sauce

¼ cup + 2 tbsps sesame oil

1 tbsp rice wine

3 eggs

½ cup + 1 tbsp cornstarch

¼ cup flour

saltto taste

ground blackto taste

½ cup shrimpsfinely chopped

wanton wrapper

Veggie Fried

2 tbsp oil

1 ½ cups cooked rice

½ cup broccolifine chopped

½ cup cauliflowerfinely chopped

1 red onionminced

1 ½ tbsp garlicminced

¼ cup sitsarofinely chopped

¼ cup carrotsminced

¼ cup celeryminced

½ cup spinachfinely chopped

2 eggsbeaten

2 tbsp soy sauce

1 tbsp calamansi juice

saltto taste

ground black pepper to taste

Make siomai mix

In a bowl, mix together chicken mixture and shrimp until well combined. Season with salt and pepper.

Wrap in wanton wrappers

Take about a tablespoon of filling and wrap in the wonton wrappers to form the siomai.

Steam

Steam for about 15 – 20 minutes.

Make fried rice

In a wok over medium heat, saute onion, garlic, celery and carrots in oil for a few minutes until aromatic.

Scramble

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.

Toss rice

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.

Drizzle calamansi

Drizzle in calamansi for one final mix and adjust seasoning with salt and pepper if needed.

Assemble

Assemble in a bento box with omelet and other lunchbox items

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Chicken Siomai with Veggie