Recipes

Pairs Well With

• Chardonnay

Serves 8-10

Ingredients

10 cups of low sodium chicken or vegetable stock

1 tbsp. sesame oil

1 clove of garlic minced

1 tbsp. minced ginger

1 cup shredded or roughly chopped cooked chicken

1/2 cup small, cubed carrots

1/2 cup small, cubed celery

16 frozen potstickers of your choice. (Chicken or Vegetable)

1/2 cup shredded Napa cabbage

1/2 cup shredded kale

2 chopped green onions

8 sprigs of cilantro (pick off all the leaves to finish soup)

Optional: Dried red bird’s eye chili pepper for garnish (if you like a bit of heat) or a few drops of chili oil

Preparation

In a large pot heat the sesame oil on med-high and then add the garlic, ginger, carrots, and celery. Cook for about 3 minutes while stirring until slightly softened.

Add the shredded chicken and mix for another 2 minutes and then add the chicken or vegetable stock. Bring to a low boil.

Once boiling add the frozen potstickers and cook for 10 to 12 min on a high simmer.

Reduce the heat to medium and add cabbage, kale, and green onion. Cook for 2 - 4 min.

Turn off the soup and portion into bowls. Finish by adding a few cilantro leaves into each bowl and add the red chili pepper if desired.

Recipe from Discover CA Wines.