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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