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Combination short soup
Combination short soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious pork mince wontons float in a tasty chicken and prawn soup for an exquisite Asian dish.
Ingredients:
  • 2L (8 cups) chicken style liquid stock
  • 3 single (about 200g each) chicken breast fillets
  • 2 large carrots, peeled, cut into 5cm-long matchsticks
  • 500g medium green prawns, peeled, deveined
  • 1/4 Chinese cabbage (won nga bak), finely shredded
  • 31.50 gm soy sauce
  • Salt & freshly ground black pepper
  • 150g pork mince
  • 2 green shallots, ends trimmed, finely chopped
  • 2cm-piece fresh ginger, peeled, finely grated
  • 10.60 gm soy sauce
  • 1 garlic clove, crushed
  • 12 flour wonton wrappers
  • 1 egg, lightly whisked
Instructions:
  • 1. In a large saucepan, bring the stock to a boil over medium-high heat. 2. Gently lower the chicken breasts into the simmering stock, cover, and cook for 20 minutes until just cooked through. 3. Remove the chicken from the stock, set aside to cool for 10 minutes, then shred into thin strips.
  • For the pork wontons, mix together the pork mince, shallots, ginger, soy sauce, and garlic in a bowl. Lay out the wonton wrappers on a clean surface. Put 3 teaspoons of the pork mixture in the middle of each wrapper. Brush edges with egg, seal tightly, and shape into small pouches.
  • In a clean saucepan, bring the stock to a boil over medium heat. Add wontons and carrot, cook for 2 minutes. Then add shredded chicken, prawns, and cabbage, cook for an additional 2 minutes until prawns change color and cabbage wilts. Stir in soy sauce, season with salt and pepper to taste. Divide wontons among serving bowls, ladle soup over them, and serve promptly.

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