Dinner Recipe Wonton soup
Ingredients:
- 4 cups salt-reduced chicken stock
- 3cm piece fresh ginger, peeled
- 1 1/2 tablespoons soy sauce
- 150g chicken mince
- 2 teaspoons cornflour
- 1/2 small carrot, grated
- 1/2 small zucchini, grated
- 2 button mushrooms, grated
- 2 teaspoons finely chopped fresh chives
- 1 garlic clove, crushed
- 16 wonton wrappers
- chopped fresh chives, to serve
Instructions:
- Place stock, ginger, 1 tablespoon soy sauce and 2 cups cold water in a large saucepan over medium heat. Cover. Bring to a simmer.
- Meanwhile, combine mince, cornflour, carrot, zucchini, mushroom, chives, garlic, and remaining soy sauce in a bowl.
- Place 1 wonton wrapper on a chopping board. Place 1 heaped teaspoon mince mixture in centre. Brush edges with water. Fold up sides to form a pouch. Pinch to enclose. Place on a plate. Repeat with remaining mixture and wrappers.
- Add wontons to simmering stock mixture. Cook, uncovered, for 5 to 7 minutes or until wontons are cooked through and float to the surface. Using a slotted spoon, transfer to bowls. Remove and discard ginger. Ladle stock mixture over wontons. Sprinkle with chives. Serve.
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