“These brinjals are my kindof summer lunch. They are amazing with riceor as part of an Asian-inspired spread”
CHICKEN-ANDMUSHROOM WONTONS IN CHICKEN BROTH
“We grow up associating certain foods with moments of happiness and nostalgia. As we get older, we add to our list of what we consider to be comfort food. This is definitely one of those dishes for me. The rich chicken broth and mouthwatering wontons deliver instant feel-good flavour.”
Serves 4
EASY
Preparation: 40 minutes
Cooking: 20 minutes
Woolworths exotic mushrooms 300 g, finely diced
chicken mince 300 g
sesame oil 2 T
garlic 1 T finely grated or chopped
ginger 1 T finely grated or chopped
soya sauce ¼ cup
frozen wonton wrappers 36, thawed
Woolworths crispy onion sprinkle, to garnish
For the broth:
Woolworths organic liquid chicken stock 2 x 500 ml cartons
Woolworths chicken bone broth 2 x 125 ml sachets
Woolworths shimeiji mushrooms 150 g
In a large mixing bowl combine the mushrooms, mince, sesame oil, garlic, ginger and soya sauce. Place a generous teaspoonful of filling in the centre of each wonton wrapper, then dip your finger into a little water and run Line a steamer with a piece of baking paper with a few holes in it and place the wontons in the basket. Fill a saucepan with water to a quarter full and place over a medium heat. Bring to a boil, then place the basket over it and cover with the lid. Steam for 7 minutes or until the wrappers are slightly translucent. You may need to steam the wontons in batches. In a separate saucepan, combine the chicken stock and bone broth and place over a medium heat. Heat until just simmering, then reduce the heat to low to keep warm. Once all the wontons are cooked, break the shimeiji mushrooms into smaller bunches and place in the steamer. Remove the steamer from the pan and keep the lid on for 1 minute to cook the mushrooms. Divide the wontons between serving bowls, adding some of the shimeji mushrooms to each bowl. Pour over the broth and sprinkle with the crispy onions.
