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Recipes

Chicken Wontons

Chicken Wontons

Chicken Wontons recipe

Wontons
200g minced chicken
½ carrot, finely diced
2 coriander roots, scraped and finely chopped
2 shitake mushrooms, finely chopped
½ cm knob of ginger, peeled and finely chopped
2 scallions, finely sliced
½ tsp sugar
1 tsp soy sauce
1 tbls oyster sauce
a few drops sesame oil
1 pkt wonton skins

Mix all ingredients together in a bowl.
Place a little spoon of mixture in the centre of each skin and fold like a little purse, refrigerate until broth is ready.

Stock, you can make your own, recipe to follow or you can buy it ready made
3 chicken frames
2 slices fresh ginger
2 scallions, roughly chopped

Wash chicken and place in a large pot, add ginger and scallion, cover with 3 litres of water and bring to the boil.
Reduce to a slow simmer and skim often.
Cook for 2 hrs.
Strain the stock and discard the bones, ginger and scallions.


To cook wontons:

Add to stock to finish

8tbls kecap manis
6tbls soy sauce
2 good pinches ground white pepper
6 scallions, sliced
few drops sesame oil

Add kecap manis, soy and pepper to the stock, taste; you may need to add a little more. 
Add wontons, these should take around 5-6 mines to cook through.  
Serve 3-4 wontons per serving bowl with a little of the broth.

 

Recipe supplied by Little Wren Cookery School

Little Wren Cookery School
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