Let's get cooking.
Deconstructed Wonton Soup
What you'll need
- chicken, mince, raw (500 grams)
- prawn, raw (200 grams)
- onion, spring, fresh, raw (4 spring onions medium (60g))
- soy sauce (4 tablespoons)
- flour, cornflour, from maize starch (1 tbsp (10g))
- stock chicken salt reduced liquid stock (5 cups (1250g))
- garlic, peeled, fresh,, raw (1 tbsp (~3 cloves) (15g))
- ginger, fresh (2 tsp minced (8g))
- japanese rice wine vinegar (1 tablespoon)
- pure sesame oil (1 tablespoon)
- pepper, white (1 tsp, ground (2g))
- wonton wrappers (15 wrappers, wonton (3-1/2" square) (120g))
- cabbage, chinese (bok choy/pak-choi), raw (1 bunch (~2-3 heads) (250g))
- carrot, raw (1 large (150g))
How to make it
- Combine chicken mince, finely chopped prawns, sliced spring onion, soy sauce and cornflour in a large mixing bowl. Mix well until combined then roll into small balls, approximately 1 heaped tablespoon each.
- Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
- Add chicken stock, water, soy sauce, rice wine vinegar and white pepper. Stir to combine and bring to a simmer.
- Drop meatballs into the broth and cook for 6-8 minutes until cooked through.
- Add julienned carrot and halved bok choy and cook for 2-3 minutes until just tender.
- Add wonton wrappers in the last 1-2 minutes — they cook quickly, just until softened and slightly translucent.
- Ladle into bowls and top with chilli oil and sliced spring onion if desired.