chicken wonton soup

  • 350g chicken mince
  • ¼ cup (80g) Asian chilli jam
  • 1 garlic clove, crushed
  • 1 tablespoon finely grated ginger
  • 2 green onions, finely chopped
  • 32 wonton wrappers
  • 2 litres good quality chicken stock
  • 8 slices fresh ginger
  • 4 baby bok choy, halved
  • 1 cup coriander leaves
  • 1 red birdseye chilli, thinly sliced
  • 2 green onions, extra, shredded
  1. Place chicken, chilli jam, garlic, ginger and onion in a bowl and mix to combine. Place 2 teaspoonfuls of the mixture on a wonton wrapper. Brush the edges with water. Fold in half to create a rectangle. Bring the corners together and press to seal. Repeat with remaining filling and wrappers.
  2. Place stock and ginger in a saucepan and bring to a simmer. Add bok choy and cook for 2 minutes or until tender. Remove from soup and set aside. Add wontons to soup in two batches, cooking for 6 minutes or until cooked through.
  3. To serve, divide bok choy between bowls, top with wontons and ladle over soup. Serve with coriander, chilli and onion.  Serves 4
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Tags: asian, chicken, soup, wonton,

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