Ingredients
| FOR THE CHICKEN STOCK | |
| 400g chicken breast, diced | |
| 10g white peppercorns, whole | |
| 100g ginger, peeled and chopped | |
| 2 spring onions, each chopped into four pieces | |
| FOR THE PRAWN WONTONS | |
| 600g banana prawns | |
| 150g Chinese yellow chives, chopped | |
| 1 pkt wonton pastry (available in Asian supermarkets) | |
| 300g pak choy | |
| 50g baby black fungus (available in Asian supermarkets) | |
| 20g dried shallots |
In Chinese custom, wontons are one of the must-eat dishes during winter solstice. This dish reminds me of my grandparents and my love for them. They showed their love for their family through food and I recall some of my best times with them. Today, I’m doing the same thing with my son.
Instructions
| 1. | FOR THE CHICKEN STOCK |
| 2. | Blanch the diced chicken breast for 3 minutes, then rinse it. |
| 3. | Put 3 litres of water into a big stockpot and bring to the boil. |
| 4. | Add the diced chicken breast, white peppercorns, ginger and spring onions. |
| 5. | Simmer for 2-4 hours until it reduces to 1½ litres of stock, then strain the stock and discard the flavourings. |
| 6. | The stock should be clear and have a rich chicken flavour. |
| 7. | Keep the stock warm until ready to serve. |
| 8. | FOR THE PRAWN WONTONS |
| 9. | Peel the prawns and chop finely. |
| 10. | Season with salt and freshly ground black pepper, add the chopped chives and mix well. |
| 11. | To assemble, place a wonton wrapper flat in the palm of your hand and place one tablespoon of prawn mixture in the centre of the wonton wrapper. |
| 12. | Fold the wonton in half, corner to opposite corner to make a triangle. |
| 13. | Seal tightly all around, making sure there are no air pockets or holes in the wonton. |
| 14. | Fold the longer two triangle points together and seal to make the wonton shape. |
| 15. | Use a little water to seal the edges of the pastry if needed. |
| 16. | Cook the wontons in a pan of boiling water for about 10 minutes. |
| 17. | Blanch the pak choy until just cooked, about 5 minutes. |
| 18. | To SERVE, put the prawn wontons, pak choy and chicken stock into four soup bowls. |
| 19. | Garnish with baby black fungus and dried shallot. |
Photography Jason Creaghan
Leave a Reply