Chicken & Prawn Wontons in Thai Chicken Broth and Watercress Spriggs

A lot of love went into this warm comforting soup. I slow cooked the broth simmering away chicken bones, lemongrass, ginger, garlic and onion for 7 hours in the slow cooker the day before. Then the wontons carefully filled and folded in advanced too. Both the stock and the wontons can be prepared way in advance and then frozen. Come dinner time, just need to cook the wontons and add seasonings to the broth, sprinkle in chilli flakes, fresh corriander and fresh watercress spriggs.

PREP TIME + COOK TIME

 60 mins + 30 mins

SERVE

 3 people

DIFFICULTY

Average

What You'll Need

  • Chicken Bone [For Stock]
  • 1 - 2 Lemongrass, white parts only, bruised [For Stock]
  • 4cm ginger, sliced [For Stock]
  • 4 garlic cloves, crushed [For Stock]
  • a pinch of Salt [For Stock]
  • Onion, quartered [For Stock]
  • Water enough to cover the chicken bones [For Stock]
  • 1 egg, lightly beaten [For wonton filling]
  • egg white [For wonton filling]
  • 150 - 200gr minced chicken [For wonton filling]
  • 150gr minced prawn [For wonton filling]
  • 1 tbsp soy sauce [For wonton filling]
  • a pinch of salt [For wonton filling]
  • a pinch of corriander leaves, chopped [For wonton filling]
  • 1 long red chilli, deseeded [For wonton filling]
  • 1-2 garlic, pound in mortar and pestle with a bit of salt and pepper [For wonton filling]
  • 30 or more wonton wrappers (I use the white coloured ones, as they are softer [For wonton filling]
  • a handful of watercress sprigs [For serving]
  • 1/3 - 1/4cup soy sauce [For serving]
  • Spring Onion, sliced thinly [For serving]
  • 2 - 3 red chillies, chopped [For serving]
  • a pinch of salt, pepper and sugar [For serving]
  • a handful of fresh corriander leaves [For serving]

How to Make It

Step 1

For the chicken stock: In a slow cooker, or in a big stockpot, simmer the chicken bones in water with all the other stock ingredients. Remove the scum that appears on the surface. Once finished, set aside, let it cool. Keep it in the fridge for 3 days or freeze to use at a later date. 

Step 2

For the wonton filling: Combine all the wonton filling ingredients, except the wrappers and the egg white. Place one teaspoonful of wonton fillings into wonton wrapper, then brush the edges with egg whites, and fold as desired. Set aside or freeze to use at a later date. 

Step 3

Boil the chicken stock, and cook the wontons. Try not to overcrowd the pan, you might need to do 2 rounds. Cook for 4 minutes or until cooked through, then set aside in a plate.  

Step 4

Add seasoning to the stock by adding soy sauce, salt, pepper, sugar, corriander and spring onions.  

Step 5

To serve, put the wontons (and cooked noodles) in a bowl. Pour with hot broth, sprinkle with watercress sprigs and chopped chillies, if desired.

Optional: Add noodles, udon or soba, whatever you like. Cook according to the instruction on the label. 

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