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Chicken wonton soup

(0)
1 Hrs 5 Min
 
portions
5 %

Carbs

4 %

Fats

6 %

Proteins

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
Units:
 
  • 200 g
    Pak choy
  • 40 g
    Spring Onion/Scallion
  • 28 ml
    Soy sauce
  • 20 g
    Lemongrass dry
  • 20 g
    Ginger
  • 10 g
    Chili pepper
  • 6 ml
    Sesame oil
  • 1 g
    Pepper, black
  • 5 kg
    Clear Chicken stock
  • 721 g
    Chicken Wonton
  • 6 kg
    Total recipe weight

Equipment

1 x Stock pots , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Draining spoons , 1 x Sieve , 1 x Mixing Bowl , 1 x Ice cream scoop
Method

Preparation time

15 Min

Cooking time

20 Min

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1

Prepare the chicken stock following the chicken stock recipe. You can do this the day befor or on the day its self. 

2

Take the chicken legs from the stock, remove the skin and shred the meat off the bone using two forks, set aside.

3

Pas the stock through a sieve.

4

Prepare the wontons recipe. (boil the wontons 4-6 minutes in the stock, not too many at one time) then set aside.

5

Place the chicken stock on low heat. Chop the Ginger, de seed the chili and crush the lemongrass. Add to the chicken stock.

6

Now add the sesame oil, soy sauce and pepper and heat the stock until just below the boiling point.

7

Cut the the spring onion into fine rings, wash and chop the pak choy.

8

Spoon some stock in a bowl, add some shredded chicken, wontons spring onions and pak-choy. add some extra chili or coriander to taste.

Tips

1

Add some soy sauce, or chili powder to give more oomph to your soup.

2

This soup is great when you have a cold or are feeling a bit under the weather.

3

Boil some egg noodles in the stock, to add later when you serve the soup.

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