Last night, Sister-A came over for what is fast becoming family-dinner-night-Thursday’s. It’s also the night I like to test myself by cooking something for 4 (sometimes 6) people for under $20. I looked in the fridge that morning before leaving for work and found some chicken breasts that were nearing their use-by date. So I decided that I would have to make a meal around these, despite the fact I’m pretty over chicken breast. It’s one of those things we always have in the fridge, and to be honest I’m running out of ways to cook them. But during the day as I was reading a few of my favourite blogs for inspiration, I came across a recipe from Ellie Won aka The Kitchen Wench for chicken wonton soup. It sounded delicious, and so I visited my local Asian Grocer during my lunch break to pick up a handful of ingredients before rushing home to make it (actually, I had a gym session with my trainer after work but after THAT I rushed home). It took me a little while to make the wontons (all that chopping, mixing, and folding) but it was well worth the effort as they were DELICIOUS! I threw my chicken breasts in the electric mixer to get a fine mince for the wontons, before mixing it with the remaining ingredients. As I was short on time, I also got my sisters to help chop everything up for a cheat’s version of Ellie’s broth, adding the wontons in for a few minutes at the end. Needless to say I will be making this again!
1 tbsp canola or other light oil
4 garlic cloves, sliced thinly
3cm piece of ginger, peeled and cut into fine batons
2L good-quality, salt-reduced chicken stock
1/4 cup soy sauce
4 tbsp white vinegar
2 carrots, peeled and cut into thin batons
1/4 green cabbage, shredded (half for broth, half for wontons)
150g fresh shiitake mushrooms, sliced
3 bunches of bok choy, larger leaves cut in half
30 wontons (recipe below)
3 green chillis, seeds removed and finely sliced
3 spring onion, finely sliced
500g chicken mince
3 spring onions, finely chopped
half the cabbage from above, finely chopped
1 tbsp rice wine vinegar
1 tbsp mirin
1 tsp corn flour
salt & pepper
30 wonton wrappers
1 egg white, lightly beaten
- Begin by making the wontons: Combine mince, spring onions, cabbage, rice wine vinegar, mirin, and corn flour and season with salt and pepper. Lie a wonton wrapper flat, and brush the edges with a little of the lightly beaten egg white. Place a heaped teaspoon of the chicken mix in the center of the wrapper. Fold two diagonally opposite corners up to meet in the center and pinch them so they hold together. Fold up the two remaining corners so that all the corners meet in the middle, forming a pyramid. Pinch together the edges, making sure there are no air bubbles. Repeat until all the chicken mix is used up. Makes about 28 wontons.
- Once the wontons are made, begin the broth. Heat the oil in a large pan and add the ginger and garlic. Stir until fragrant, about 1 minute.
- Stir in the chicken stock, soy and vinegar and bring to the boil.
- Add the carrots, cabbage and mushrooms to the stock and simmer until just tender, about 3 minutes.
- Add the bok choy and wontons to the pot, cover and simmer gently until the wontons are cooked through, about 5 minutes.
- Ladle into bowls and top with green chilli and extra spring onions to serve. Any leftover, uncooked wontons can be frozen on a lined tray before transferring to a plastic bag to be eaten another day.
Serves 6 / Makes 30 wontons