A light refreshing clear soup that’s great for healthy lunches.
Servings
6
servingsPrep time
1
hourCooking time
30
minutesTotal time
1
hour30
minutesIngredients
- Wonton coverings
1 kg flour
1 tsp salt
12 eggs
cornflour to dust
- Filling
4 oz boneless chicken
4 oz prawns (de-shelled & de-veined)
2 tsp salt
1 tsp aginomoto (Chinese salt)
1 tsp white pepper
1 egg
- Soup
16 cups chicken stock
4 oz turnips
4 oz carrots
2 oz cauliflower
½ cup soya sauce
½ cup oil
4 tsp aginomoto
5 tsp salt
Directions
- Covering
- Mix the flour, salt and eggs together and roll the dough flat and thin.
- Use cornflour to prevent the dough from sticking to the surface. Cut out squares. This recipe should make 24 wonton coverings.
- Filling
- Mince the chicken and prawns very finely.
- Season with aginomoto, salt, and white pepper.
- Beat egg and mix into the chicken and prawn mixture.
- Wonton
- Fill into wonton coverings and roll into triangles. Set aside. (here are some how-to links for wrapping wontons: http://www.justonecookbook.com/how_to/how-to-wrap-a-wonton/ and http://www.thekitchn.com/how-to-fold-wonton-dumplings-224506)
- Soup
- Cut all the vegetables into squares.
- In boiling water, add wontons and boil for a few minutes (roughly 3 minutes). Drain (do not throw away the water).
- Boil all the vegetables in the same water till half done. Remove and drain.
- Boil chicken stock. Add wontons and vegetables to it, stirring gently.
- Season with aginomoto, salt, and soya sauce. Cook for about 2-3 minutes.
- Add oil. Cook for another minute.
- Serve hot.
