food · recipes

Chicken Wontons in Mushroom Soup

 My produce market has a new stall that sells herbs, spices and asian mushrooms. I was so excited about the mushrooms that I picked up a pack to make some soup.

This recipe is modified from Soup Bible. If you time it right then it should take about 35 minutes to make.
Serves about 3 by my standards. So…maybe 2 serves? I don’t know how much normal people eat…
It isn’t suitable for leftovers. So either eat it all in the one go or divide up the chicken mince and make the wontons fresh each time.

Chicken wontons
500g chicken mince
1 tps crushed ginger
3 tsp soy sauce
1 tsp toasted sesame seeds
~300g wonton wrappers

Mix the mince, ginger, soy sauce and sesame seeds in a bowl. Spoon it out onto the wonton wrappers (try not to over-stuff them). Dip your fingers in some water and brush the edges of the wrappers. Then pull the corners together and seal it.
Boil a pot of water and cook the wontons in batches until done. You can tell they are cooked because they start to float. Scoop them out and let them sit until the rest of the soup is ready.

Mushroom soup
1 tbs oil
2 tsp crushed garlic
~50g dried shiitake mushrooms, soaked for 20 minutes
~200g mushroom mix (oyster is best but if you can’t find them/they cost too much/don’t like them then you can go with plain old button mushrooms)
6 cups liquid chicken stock
1/4 cup dry sherry
2 tbs soy sauce
I added a carrot. Because I like carrots…

Heat the oil in a pot and cook the garlic and mushrooms for about five minutes. Add the stock and bring to the boil. Simmer for about 10 minutes and then let it cool. Process the soup until it’s smooth and then put it back on the heat. Add the soy sauce, sherry, wontons and carrots (which you already boiled) and heat it though.

It doesn’t look very appealing, does it?

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