INGREDIENTS
For The Stock
4 Lt Water
1 Tray Chicken Necks
1 Onion
1 Carrot
1 Stick Celery
For The Wontons
1 Pkt Wonton Wrappers, At Room Temperature
1 Chicken Breast (Cooked)
250g Prawns (Cooked)
3 Tbsp Soy Sauce
1 Clove Garlic (Microplaned)
¼ Cup Fresh Chives (Finely Chopped)
¼ Cup Fresh Parsley (Finely Chopped)
2 Tbsp Coriander Powder
1 Large Red Chilli (Finely Chopped)
Salt & Pepper (To Taste)
1 Egg, Beaten To Seal Wontons
1 Pkt Chow Mein Noodles, Cooked, Rinsed And Drizzled With Oil (OR Egg Noodles for a change). Cook as per directions on packet.
METHOD
1 In a large pot simmer Chicken necks for the stock on a low heat for 2 hours Skim the broth while it cooks for a clear broth.
2 When done strain the stock.
3 While stock is simmering add the Chicken Breast and cook for 10 minutes or until cooked through.
4 Place Chicken Breast in freezer for 1 hour to chill then remove and mince.
5 If using RAW Prawns take a litre of stock and cook the prawns in another pot and discard stock afterwards.
6 Run cold tap water over the Prawns to stop them cooking. Shell and devain the prawns and finely chop.
7 Allow wonton wrappers to come up to room temperature to make them easier to work with.
8 In a bowl, use the back of a wooden spoon to combine all of the wonton filling ingredients together. Whisk an egg, set aside.
9 Lay a wonton wrapper in the palm of your hand. Use a knife or finger to put a little egg mixture on the outside of the wrapper, use another knife or level tbsp measure to scoop some of the wonton filling and place into the centre of the wrapper.
Fold the sides in, and pinch the sides together to form a money-bag shape, you may need to add a little more egg to the sides to ensure it’s sealed OR view the video below for different folding types.
10 Add wontons to a pot filled with boiling salted water, allow the water to come back up to the boil and simmer for a few minutes. CHEAT: Add wontons to broth just before serving.
11 Stir to ensure they don’t stick to the bottom. You will know they’re cooked when they rise to the surface.
12 To serve, ladle the stock into a bowl, fill with some noodles and a few of the wontons.
13 Add fresh coriander, spring onions, red onion and slices of wombok. Add garlic, ginger, soy and chilli sauce to taste.
NOTE
The Wonton filling makes about 60 Wontons using a level Tbsp measure depending on size of Chicken Breast. You can freeze what you do not use.
Ways to wrap Wontons:
