CHICKEN WONTON SOUP
SERVES FOUR |
Chicken wonton soup is a perfect balance between hearty, comforting and nourishing. Made with our own chicken broth, this soup is enriched with aromatics that pack a punch.
1 jar of chicken broth
2 tablespoons grapeseed oil
2 chicken thigh fillets, skin on
8 pork, chicken or prawn dumplings
500g ramen noodles (buy fresh from a Japanese grocer)
2 spring onions, green tops only, thinly sliced on an angle
1 tablespoon togarashi
1 tablespoon sesame, toasted and ground
Your favourite flavour of crisp potato chip (we like Torres Black Truffle Chips)
In a saucepan, bring the broth to a simmer. Lower the heat.
Heat the grapeseed oil in a frying pan. Place the chicken thighs in skin side down and cook for 3 minutes or until golden. Turn over and cook for a further 3 minutes or until cooked through. Remove from pan and slice each thigh into 8 pieces.
Meanwhile bring a large pot of water to the boil. Carefully drop in the dumplings and cook for 2 minutes. Drop the noodles into the same pot and cook the dumplings for a further 3 minutes. Pass through a strainer and divide the noodles and dumplings between 4 bowls.
Place 1 egg and 4 slices of chicken into each bowl. Divide the hot broth amongst the bowls.
Top with the spring onion greens and sprinkle with a combination of togarashi and sesame. Various brands of noodle's cooking times varies.
IMAGE CREDIT: EARL CARTER FOR THE SATURDAY PAPER