Tuesday, March 31, 2009

Spicy Wonton Soup

For wonton balls:
1/2 lbs ground chicken or ground turkey
1/4 cup carrots, minced
2 stalks spring onion, minced
1 tsp fish sauce
1 tsp crushed red chilli pepper (optional)
salt and pepper to taste
wonton wrapper
For broth:
2 cups chicken broth
1 tsp fermented soy bean paste or black bean paste or chili sesame oil
1 tsp sliced ginger
1 tbs soy sauce or fish sauce (season to suit your taste)
1 stalk spring onion, sliced diagonally for garnish
baby bokchoy or chinese broccoli
Mix filling in a bowl. Place one teaspoon in center of wonton wrapper and fold in half, sealing edges with water.
Boil 2 cups of chicken broth. Add fermented soy beans and ginger. Drop wonton balls and continue cooking until wontons starting floating.
Add baby bokchoy (if large, cut in half lengthwise) or sliced chinese broccoli. Cook until vegetables are blanched.
Remove from heat. Season with extra soy sauce, salt and pepper to taste. Garnish with spring onions and serve

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