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Chicken wonton soup

Chicken Soup Easy Prawn Wontons

This is a soup that is very comforting. It's for any season and makes a great family meal.
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Servings 4

Ingredients
  

Masterstock Base ( optional)

  • 2.5 litres water
  • 250 ml Shoaxshing wine
  • 125 ml light soy
  • 75 ml dark soy
  • 100 gm yellow rock sugar or 50gm caster sugar
  • 2 pieces citrus peel dried found in Asian stores, or Zest of 1/4 orange
  • 2 pieces cassia bark
  • 4 whole star anise
  • 1 piece ginger 3 cm
  • 4 cloves garlic
  • 2 whole coriander roots cleaned well
  • 1 piece ginger 20 cent size of
  • 1.3 kg Chicken washed dried

Prawn Wontons

  • 100 gm wonton wrappers
  • 250 gm prawn meat green / uncooked -can be thawed frozen
  • 1 teaspoon curry paste red or green
  • 10 ml fish sauce 2 teaspoons
  • 1 whole lime zest of 1
  • 1 teaspoon caster sugar
  • 1/4 cup ginger julienned
  • 1 clove garlic
  • 1 whole coriander root cleaned
  • 1/2 Egg break into a bowl beat and use 1/2

Ingredients for the soup

  • 150 gm red pepper Sliced plus beansprouts or bok choy
  • 2 cups chicken meat sliced
  • 50 gm green onion sliced
  • 1 bunch coriander picked
  • 200 gm shitake mushrooms punnet/ sliced
  • 100 gm snow peas sliced

Seasoning ( to finish the soup)

  • 2 tablespoons light soy or to taste
  • 2 Tablespoons Sesame oil or to taste
  • 1/2 teaspoon salt or to taste
  • 1 whole chilli sliced
  • 3 Tablespoons green onion sliced

Instructions
 

  • To make Masterstock and cook the chicken. Put the first 10 ingredients ingredients into a large pot and simmer for 30 minutes. (water, wine, soy sauces, sugar, peel, bark, ginger, garlic and roots).
  • Lower the chicken into the liquid and simmer on low for 30 minutes. Turn off cover and sit for 10 minutes before testing to see if the chicken is cooked. Remove from the stock and cool before slicing the breasts for the soup.
  • Put all of the ingredients for the prawn filling into the food processor. ( Meat, curry, fish sauce, zest, sugar, garlic, ginger, coriander) Leaving the wonton pastry and the extra 1/2 egg ( eggwash) aside. Chill.
  • To make the Wontons . Put a 1/2 tsp prawn mixture onto a wrapper, and fold in half width-ways. Fold again, then dab the corners with eggwash and fold into a nurses hat. ( similar to a tortellini). Put onto a tray and cover. Makes approx 36

Put together

  • Strain the Masterstock liquid. You will need about 1.5 litres approx ( 4-6 people).
  • Put this in a pot with 4 cups of extra stock or water. Bring to a simmer
  • Use the seasoning ingredients to make it taste how you would like it. Using a pinch of salt to start then 2 tablespoons of light soy . Taste. When you are happy with the taste add the Prawn wontons and shiitakes.
  • Simmer till the wontons start to change colour and begin to float to the top. Once the soup starts to simmer lightly this should happen quickly. It doesn't take long for Prawns to cook. (approx 5 min). Add the other ingredients the snowpeas, beanshoots, shallots ( bok Choy) and sliced chicken and finish with some sesame oil and chilli. Serve

Notes

Cooking a chicken or chicken pieces in Masterstock is one of the best ways to cook chicken on earth!. Don't over simmer and keep it on low for the 30 minutes and then let the chicken sit in the hot water with the lid on. You will be surprised to see it will be cooked though and perfect. Test for an absence of pink on the inside of the thigh.  It will finish cooking and be juicy and taste irresistibly tender. Drain and eat straight away or put into the fridge.
If not using the Masterstock for soup, save the stock by straining through a sieve and putting into the fridge to cool. it can be frozen but will last in the fridge for a week. bring bake to a boil before using again. Each time it has more flavour. Some Masterstocks are many years old!