PREP + COOK TIME 1 HOUR SERVES 4
2 teaspoons peanut oil
2 cloves garlic, crushed
2 litres (8 cups) chicken stock
1 tablespoon japanese soy sauce
1 litre (4 cups) water
225g fresh egg noodles
800g baby buk choy, trimmed, halved
or quartered lengthways
4 fresh shiitake mushrooms, trimmed,
4 green onions, sliced thinly
150g minced chicken
2 tablespoons finely chopped
1 green onion, chopped finely
1 clove garlic, chopped finely
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
16 wonton wrappers
1 Make chicken wontons.
2 Heat oil in a large saucepan over
low heat; cook garlic, stirring, for
2 minutes. Stir in stock, soy sauce
and the water; bring to the boil.
Reduce heat to low; simmer for
15 minutes. Season to taste.
3 Cook noodles in a saucepan of
boiling water following the packet
directions until tender; drain. Divide
4 Add buk choy and mushrooms to
soup; cook for 4 minutes or until buk
choy is tender but still crisp. Add
cooked wontons to soup to warm
through. Divide wontons, vegetables
and soup among bowls.
5 Serve soup sprinkled with green
onion; season to taste.
Combine chicken, water chestnuts,
green onion, garlic, ginger, oil and
soy sauce in a bowl. Place 1 heaped
teaspoon chicken mixture in centre
of each wrapper. Brush edges with
water; pinch edges together to seal.
Cook wontons, in batches, in a large
saucepan of simmering water for
4 minutes or until cooked through.
Remove with a slotted spoon onto
a large tray
The Australian Womens Weekly Food 2019
picture / lesrecettesdejuliette.fr