Recipe from Ken Hom book (Wonton Soup), with chicken
Mix 250g chicken mince, 4 diced mushrooms, 2 finely chopped spring onions, white pepper, light soy sauce, sesame oil, dry sherry, chopped thai basil and an egg white. Refrigerate for 20 mins.
Melt large block of chicken stock with extra water. Add soy sauce and sesame oil.
Take wonton wrappers (from Vietnamese grocer) and fill and seal. This quantity makes about 30. Boil separate saucepan of water. Lightly cook some green vegetable, then lift out, drain and add to soup. Then cook wontons in batches if necessary in boiling water, for about 1-2 minutes, and then add to soup for further 2 mins of cooking.
Garnish with thai basil and spring onion.
Result: 5
Preparation: a little bit messy, but remarkably straightforward, and ready in an hour.
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