- 15 Min. Prep
- 20 Min. Cook
- 10 Servings
- 75 Calories
Crisp, colorful, and covered in a delicious Knorr® Chicken Broth sauce, this Chinese vegetable dish is the perfect platter for big occasions, parties, or family meals. Bok choy and baby corn lend some crunch, while Knorr Chicken Broth provides a welcome umami flavor.
- 1 (18 oz) small chicken (whole)
- 9 oz fresh lily bulbs
- 2 oz ground pork
- 8 wonton wrappers
- 3 thin ginger slices
- 2 stalks green onion, diced
- 1 tbsp goji berry
- 1 tbsp Knorr® Chicken Broth Mix
- 80 fl oz water
- 16 stalks Shanghai bok choy
- 1 can baby corn
- 1 can straw mushroom
- 12 stalks baby carrot
- ½ bubs lily buds
- 6 pieces cloud ears
- 1 tbsp goji berry, soaked
- 1 tbsp canola oil
- ½ tbsp Knorr® Chicken Broth Mix
- ¾ cup Knorr® Clear Chicken Broth
- 6 cups water
- 1 tsp oyster sauce
- ½ tsp salt
Wash and clean the bok choy, removing the old leaves and retaining the tender parts for use later. Cut the baby corn into two strips by slicing down the center.
Pour 6 cups of water into a large wok and place on the heat. Add ½ tsp of salt and ½ tsp of Knorr® Chicken Broth Mix. First blanch the bok choy, then add the baby corn and baby carrots.
Remove the vegetables from the wok, place on a round serving dish and arrange into a circle. Add an extra 1 tbsp of oil to the wok, toss in the straw mushrooms and follow up with oyster sauce, lily buds, cloud ears, and a dash of both sugar and salt. Stir fry for 2 minutes and then remove from the heat.
In a clean pan, add Knorr® Clear Chicken Broth, bring to the boil, then stir in your cornstarch solution and the sesame oil. Stir until the sauce thickens and pour over the vegetables.
Place the cloud ears, lily buds, and straw mushrooms on top of the plated vegetables, then sprinkle with goji berries. Serve immediately.
