Here is a recipe for chicken gow gee
I just cut and pasted it from another site because I'm feeling too lazy to type mine out.
I usually make apeanut sauce - let me know if you want it
Chicken Gow Gees

Serving size: Serves 4
Cooking time: Less than 60 minutes

Per serving 7.3g fat; 1315kJ (314 cal)
INGREDIENTS

400g lean chicken mince
2 green onions, chopped finely
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
¼ teaspoon five-spice powder
½ cup (50g) packaged breadcrumbs
1 tablespoon hoisin sauce
2 tablespoons coarsely chopped fresh coriander
1 tablespoon coarsely chopped fresh thai basil
1 egg
24 gow gee wrappers

Gow gee wrappers are found packaged in the refrigerated section
of Asian grocery stores as well as in some supermarkets. Wonton
or spring roll wrappers can be used instead.

Sweet Chilli Dipping Sauce
1/3 cup (80ml) sweet chilli sauce
¼ cup (60ml) red wine vinegar
¼ cup coarsely chopped fresh coriander

METHOD

Using hands, combine chicken, onion, garlic, ginger, five-spice, breadcrumbs, sauce, herbs and egg in large bowl. Roll level tablespoons of the mixture into balls; place balls on tray. Cover;
refrigerate 30 minutes.

Meanwhile, make sweet chilli dipping sauce.

Brush one wrapper with water; place one chicken ball in centre of wrapper. Fold wrapper over to completely enclose chicken ball. Pleat edge of wrapper along join; repeat process with remaining wrappers and chicken balls.

Place gow gees, in single layer, about 1cm apart in baking-paper-lined steamer fitted over large saucepan of boiling water; steam, covered, about 8 minutes or until gow gees are cooked through.

Sweet Chilli Dipping Sauce
Place ingredients in screw-top jar; shake well.
You could also make Larb which is really yummy

0.5kg boneless skinless chicken breasts, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh coriander
2 spring onions, chopped (or you could sub a small red onion maybe)
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh coriander stems, for garnish

Heat nonstick skillet over medium heat, no oil necessary.
Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
Add fish sauce and lime juice.
Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
Adjust seasoning to taste.
Serve immediately over lettuce leaves or thinly sliced cabbage.
Garnish with coriander sprigs.