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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.

Ingredients

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)

Method

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

 

Learn more about our free-range chicken producers and shop our range of poultry.