Monday, March 04, 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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