Saturday, January 26, 2013


Cantonese Wonton Soup

Ingredients (serves 4)

225 gr.                        wonton skin, thawed if necessary
1.2 lt.                           chicken stock
1 table spoon             light soy sauce
1 tea spoon                sesame oil
                                    chopped green spring onion tops, to garnish

For the filling:

225 gr.                        Raw prawns, peeled, de-veined and coarsely chopped.
225 gr.                        Minced fatty pork
1 tea spoon                Freshly ground black pepper
1½ table spoons       Light soy sauce         
3 table spoons           Finely chopped spring onions
2 tea spoons             Finely chopped fresh root ginger
1 table spoon                         Rice wine
1 tea spoon                Sugar
2 tea spoons             Sesame oil
1 pc                             Egg white, lightly beaten

Chinese Chicken Stock

2 kg     Raw chicken feet, wings etc or any left over bones you may have(save uncooked chicken bones and keep them in the freezer until you need them)
675 gr. Chicken pieces, such as wings, thighs, drumsticks
5 L       Cold water
3 slice  Fresh root ginger cut in to diagonal slices 5x1cm
6 pc     Spring onions green tops removed
6 pc     Garlic cloves, unpeeled but lightly crushed
1 tsp   Salt

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