Karina’s light and Spicy Chicken ‘wonton’ soup!
For the Wonton filling:
– 150 g chicken thigh fillets, fat removed, cubed into tiny pieces
– 2 cloves of garlic, finely grated
– 1 large pinch of black pepper
– 1/2 a teaspoon of Mexican hot sauce
– 22 egg pastries
– 3 drops of sesame oil
To seal the Wontons:
– 1 small cup of cold water
For the Wonton Broth:
– 2 tablespoons of soy sauce
– 3 teaspoons of vegetable stock powder
– 1 pinch of black pepper
– 1.5 litres of water
– 1 teaspoon of Mexican hot sauce
– 1 teaspoon of sesame oil
– 150 g carrots, sliced thinly
– 1 shallot, sliced thinly
Clean your kitchen bench well, wipe dry, then lay your wonton wrappers across your kitchen bench.
Make your wonton filling by combining all the ingredients for the wonton filling together, in a small bowl, then mix well to combine. Scoop 1/2 a teaspoon of wonton mixture into each wonton, then lightly brush two sides of the wonton wrapper with water (it should be the two sides that form a triangle). Fold your wonton wrapper over, to form a sealed triangle shape. You can either have triangle wontons, or you can experiment with different shapes.
Make your wonton broth, by combining all the ingredients for the wonton broth, except the shallot. Bring this mixture to the boil, then add all your wontons, being careful to stir the broth well so that the wontons do not stick together. Boil the wontons in the wonton broth for about 10 minutes, or until the chicken cooks and the wontons are nice and plump. Once cooked, add your shallot, then turn the heat to ‘off.’
Compiling the Beauty:
Grab a large soup bowl, then pour your broth and wontons in this bowl.
Sit in a warm place to enjoy your comforting and spicy soup.
Copyright © 2015 by Karina Teuma