Lightly flavoured soup with a flavour kick in the wontons. One of my favourite soups.
You will need 1 whole chicken breast (2 halves) for this recipe although if you want a lighter soup, you can simply use one breast and not include meat in the broth. This quantity should serve 3-4 people.
for the Chicken wontons
- 200g chicken breast
- 3 spring onions, roughly chopped
- 2cm piece fresh ginger, grated
- 1 garlic clove, crushed
- packet wonton wrappers (gow gee wrappers are fine too)
- 1 egg, lightly beaten
for the stock
- 1 chicken breast (about 250g)
- 4 cups salt-reduced chicken stock
- 2 carrots, peeled, cut into matchsticks
- 2cm piece fresh ginger, finely grated
- 1/4 cup salt-reduced soy sauce
- 125g rice noodles (or shredded wombok)
- handful bean sprouts (optional)
- 3 spring onions, thinly sliced for garnish
- Place the chicken breast, onions ginger and garlic into a small food processor - one of those that comes with a whizz stick works fine for this step
- paint beaten egg onto the edges of a wonton wrapper
- place 1 tsp of the mix onto the centre of the wrapper and either fold into a triangel or into a parcel shape
- repeat until all the mixture is used up then cover with a teatowel and set aside
- heat a large saucepan or wok and add a little oil
- finely slice the chicken breast (as for a stir-fry)
- add the meat and stir until browned
- add the vegies and stir until wilted
- add the stock and soy sauce and bring to the boil
- add wontons and bring back to the boil
- add rice noodles (if you are using them) and continue cooking until the wontons and noodles are soft
- adjust your salt if required
- serve on a bed of bean sprouts (optional) and sprinkled with sliced spring onions.
You can vary the ingredients by substituting pork or raw prawn meat for the chicken or mix it up a little if you like. Also, try adding shredded chinese cabbage (wombok) to the soup instead of the noodles for lwss carbs and more vegie content.