4cupschicken stock (chicken broth or chicken bouillon) - plus extra dried stock for wontons
1handfuldried mushrooms
½cupdried seaweed - sliced
12smallwonton wrappers
150gramsground pork (minced pork)
1teaspoondried chillies - chopped
2tablespoonsdried shrimp - skins
1pinchsalt
2tablespoonssesame oil
2tablespoonssoy sauce - light
2tablespoonsfish sauce
Instructions
Soup Instructions
Bring the chicken stock and the dried shrimp to a boil.
Put the mushrooms in a bowl and pour enough hot stock over to just cover. When they are soft, remove from bowl and add remaining stock back to the pot.
Slice the mushrooms thinly. Throw into the boiling stock the stalk ends of the gai choy, followed a few minutes later by the softer leaves.
Add a squirt each of fish sauce, soy sauce and sesame oil. Add ½ a teaspoon of the chillies. Decrease the heat to a simmer and leave for 15 to 20 minutes. Set aside.
Wonton Instructions
Boil a pot of water. In another bowl, mix the chicken mince with ½ teaspoon of salt, 1 teaspoon of chicken stock, the remaining ½ teaspoon of chillies, a splash of sesame oil and most of the chopped coriander, reserving a handful of the leaves for garnish.
Carefully place each wonton in the pot of boiling water, making sure they do not stick to the bottom or sides.
When the wontons float, they are ready. If you find they float straight away, cook for about 3 minutes.
Pour hot soup into bowls and add wontons, mushrooms, seaweed and chopped coriander. Add a sprinkle of chilli if you wish.