|per 100 g||Total Recipe|
|Gross weight||100 g||6047 g|
|Energy||299 kJ / 72 kcal||18039 kJ / 4311 kcal|
|Sat. fat||1 g||56 g|
|Unsat. fat||2 g||81 g|
|Fibre||1 g||19 g|
|Salt||206 mg||12404 mg|
200 gPak choy
40 gSpring Onion/Scallion
28 mlSoy sauce
20 gLemongrass dry
10 gChili pepper
6 mlSesame oil
1 gPepper, black
5 kgClear Chicken stock
721 gChicken Wonton
6 kgTotal recipe weight
Prepare the chicken stock following the chicken stock recipe. You can do this the day befor or on the day its self.
Take the chicken legs from the stock, remove the skin and shred the meat off the bone using two forks, set aside.
Pas the stock through a sieve.
Prepare the wontons recipe. (boil the wontons 4-6 minutes in the stock, not too many at one time) then set aside.
Place the chicken stock on low heat. Chop the Ginger, de seed the chili and crush the lemongrass. Add to the chicken stock.
Now add the sesame oil, soy sauce and pepper and heat the stock until just below the boiling point.
Cut the the spring onion into fine rings, wash and chop the pak choy.
Spoon some stock in a bowl, add some shredded chicken, wontons spring onions and pak-choy. add some extra chili or coriander to taste.
Add some soy sauce, or chili powder to give more oomph to your soup.
This soup is great when you have a cold or are feeling a bit under the weather.
Boil some egg noodles in the stock, to add later when you serve the soup.