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PrintCOMBINATION SHORT SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat Chicken Stock in pan, then add in the sesame oil, chicken, broccoli, simmer for about 2 minutes.
- Add prawns, pork, followed by Wontons, heat for about 2 minutes.
- Chicken Stock: Combine all ingredients in pan, cover with water, bring to boil, reduce heat, simmer, covered, 2 hours and strain.
- Make stock up to 2 litres with water, cool, refrigerate overnight, lift off fat.
- Wontons: Combine mince, cabbage, soy sauce, sesame oil and ginger. Top each wrapper with teaspoon of filling, brush with egg. Fold diagonally in half.
- Join two corners with egg. Drop Wontons into boiling water, boil, un-covered, until Wontons float, reduce heat, simmer 15 minutes; drain.
INGREDIENTS
- ¼ teaspoon sesame oil
- 1 chicken breast fillet, chopped
- ½ bunch Chinese broccoli , Cut broccoli into 5 cm lengths.
- 250 grams green prawns, shelled
- 125 grams barbecued pork
Chicken Stock
- 1 boiling chicken
- 2 carrots, chopped
- 2 sticks celery, chopped
- 1 teaspoon whole black peppercorns
- 3 bay leaves
Wontons
- 125 grams lean pork mince
- 125 grams finely chopped cabbage
- 2 teaspoons light soy sauce
- 18 wonton wrappers
- ¼ teaspoon sesame oil
- ½ teaspoon grated fresh ginger
- 1 egg, beaten
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