CHICKENWONTON
NOODLESOUP
PREP+ COOKTIME1 HOURSERVES 4
2 teaspoonspeanutoil
2 clovesgarlic,crushed
2 litres(8cups)chickenstock
1 tablespoonjapanesesoysauce
1 litre(4cups)water
225gfresheggnoodles
800gbabybukchoy,trimmed,halved
orquarteredlengthways
4 freshshiitakemushrooms,trimmed,
slicedthinly
4 greenonions,slicedthinly
CHICKENWONTONS
150gmincedchicken
2 tablespoonsfinelychopped
waterchestnuts
1 greenonion,choppedfinely
1 clovegarlic,choppedfinely
1 teaspoonfinelygratedfresh ginger
1 teaspoonsesameoil
1 teaspoonsoysauce
16 wonton wrappers
1 Makechickenwontons.
2 Heatoilina largesaucepanover
lowheat;cookgarlic,stirring,for
2 minutes.Stirinstock,soysauce
andthewater;bringtotheboil.
Reduceheattolow;simmerfor
15 minutes.Seasontotaste.
3 Cooknoodlesina saucepanof
boilingwaterfollowingthepacket
directionsuntiltender; drain. Divide
amongbowls.
4 Addbukchoyandmushroomsto
soup;cookfor4 minutesoruntilbuk
choyistenderbutstillcrisp.Add
cookedwontonstosouptowarm
through.Dividewontons,vegetables
andsoupamongbowls.
5 Servesoupsprinkledwith green
onion; season to taste.
CHICKENWONTONS
Combinechicken,waterchestnuts,
greenonion,garlic,ginger,oiland
soysauceina bowl.Place1 heaped
teaspoonchickenmixtureincentre
ofeachwrapper.Brushedgeswith
water;pinchedgestogethertoseal.
Cookwontons,inbatches,ina large
saucepanofsimmeringwaterfor
4 minutesoruntilcookedthrough.
Removewitha slotted spoon onto
a large tray.TEST
KITCHEN
NOTES
Youcanusemincedpork
insteadofmincedchicken.
Servewithchillioilor chilli
sauce,if youlike.
Tosaveonwashingup,add
thewontonsdirectlyto
thesoupinstep4 tocook
with the vegetables.AWW FOOD•ISSUE FORTY NINE 31
Weeknight Dinners