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
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. Expand your repertoire with braised duck with bacon, kale and prunes and chicken wonton soup as delicious additions to your arsenal of go-to meals.