Chicken Wonton Soup
500g chicken mince
2 spring onions, finely sliced
1 tin water chestnuts, finely chopped
1-2 tablespoons soy sauce
1-2 teaspoons sesame oil
1-2 tablespoons cornflour
2 packets square wonton skins
2 litres of chicken stock (or water with stock powder)
- Combine the chicken, spring onions, water chestnuts, egg, soy sauce, sesame oil and cornflour in a bowl and mix well.
- Lay out the wonton skins on the bench in an orderly fashion. Place a teaspoonful of meat mixture in the centre of each skin.
- Run a wet finger along two sides of the wonton skin (in an L shape) and fold into a triangle, pressing the edges to seal well. Take the two corners of the folded edge and bring them out away from the centre of the skin and press the corners together. This should make a little boat shape. Place the prepared wontons on a plate.
- Bring the chicken stock (or water and stock powder) to the boil and drop the wontons into the stock. Bring the stock back to the boil and turn the heat down so that the soup is simmering. Simmer for about 10 minutes, or until the wontons look a bit ‘pruney’ and the edges of the wontons look cooked.
If you want to see pictures of how I fold my wontons, you can go here and scroll down to style 3: samosa with a twist.