chicken wonton soup

Wonton soup is one of the best mid-week lunch or light dinner solutions, it's great as an entree or a main meal.
It's definitely worth sitting down once a month for an hour or two, making wontons and freezing them in packets of 10 or 20 to pull out of the freezer whenever you need to.


Pork and prawn wontons will definitely do in this recipe, but I wanted to squeeze in an alternative wonton recipe here.

Even though I use lean pork for the other version, wontons made with chicken definitely taste different, healthier, "cleaner" on the palate. That being said, my husband prefers the pork and prawn ones, and I suppose so do I but it is definitely nice to have a bit of a variety. So, you can try this type of wonton or just make the other ones, the soup as such remains the same - extremely quick, simple, healthy and tasty.

Ingredients (serves 4)

for soup:
1 1/2 organic vegetable stock cube +500ml water (to make 500 ml stock)
500 ml water
1/2 chinese cabbage shredded
4 dried shiitake mushrooms
1-2 tbsp light soy sauce
1-2 tbsp Chinkiang black rice vinegar
sprinkle white pepper
spring onion for garnish
20 frozen wontons

for wontons
(makes 80, freeze in bags of 10 - 20):
500g chicken (1/2 thighs, 1/2 breast meat, all skinless)
400g prawns, cleaned
2 large spring onions
2 tbsp grated fresh ginger
4 tsp cornflour
2 tbsp Shaohsing rice wine
2 tsp sesame oil
ground black pepper
2 packets wonton wrappers (around 75 - 80)
1 egg (beaten)


Soak the mushrooms in boiling water for 30 minutes, then slice, discarding the stalks.
Cut the chinese cabbage into strips. Cut spring onion into diagonal slices.

To make the soup, reconstitute stock cubes in 500ml boiling water, add another 500ml water and bring to boil. Add frozen wontons and let it cook for a few minutes, until they all come to the surface.
Add the mushrooms and cabbage, soy sauce, rice vinegar and pepper. Let it cook for a further minute or two.
Ladle into bowls, 5 wontons per person, sprinkle with spring onions and serve hot.

For the wontons:
Mince the chicken and prawns separately. Chop the spring onion very finely, add to the chicken together with the rest of ingredients. Using a spoon mix in one direction only, until you get a homogenous filling.

Remove wonton skins from the packet. Place one teaspoon of the mix in the centre, brush the inside edges with the egg and wrap wontons like little parcels, bringing the corners together then twisting at the top.
Arrange on a plate dusted with corn flour, and once you have 20, freeze them on a plate for about 1 hour. Remove them from the freezer, place in a bag and store in the freezer again.

Otherwise, just continue making wontons in the batches of 20, until you use all the mixture up.

You can steam or boil them fresh or frozen, they taste equally nice.

Bon appétit!

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