16 June, 2016
Chicken Wonton Soup
Chicken Wonton Soup
Serves: 4
Wonton Ingredients:
- 1 packet prepared wonton wrappers
- 500g chicken mince
- 1/2 cup shredded fresh coriander
- 2 cloves, finely grated
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon sesame oil
- 1 egg
Soup Ingredients:
- 2 litres water
- 3 chicken stock cubes
- 2 chicken breasts
- 4 cloves garlic, finely diced
- 2cm fresh ginger, finely diced
- 3 heads Asian greens
- 1 red capsicum, julienne
- 1 carrot, julienne
- 2 tablespoons light soy sauce
Wonton Method:
- Combine all ingredients except the wonton wrappers and mix until very well combined
- Place a teaspoon of the mixture onto one half of the wonton wrapper
- Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
- Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
- Repeat on the other side so you have a well sealed samosa shape
- Wrap one of the long points across the front of the wonton
- Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
- Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
- This will make approximately 40 wontons which is enough for 2 batches of soup
- Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
- Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.
Soup Method:
- Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
- Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
- Remove the chicken breasts and set aside to use for another recipe
- While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
- Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
- Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
- Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
- Serve topped with fresh coriander.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days, however best served fresh
- The wontons are freezer friendly however the constructed soup is not suitable for the freezer
- To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.