5 garlic cloves
1 tsp black peppercorns
4cm (1.6 inch) piece ginger, roughly chopped
2 tbsp vegetable oil
2 chicken thighs
4 whole star anise
6 cups chicken stock
3 tbsp soy sauce
1 tsp sea salt
blanched Asian greens e.g. bok choy to serve
cooked Chinese egg noodles (or your noodle of choice) to serve
Wontons:
200g (8oz) chicken mince
¼ cup finely sliced spring onion (scallions)
1 tsp sesame oil
½ tsp sea salt
¼ tsp ground white pepper
1 tbsp water
1 tsp corn flour (cornstarch)
100g (3.5oz) peeled prawns, roughly chopped
20 wonton wrappers
Authentic
Great recipe. The only advice I would give is to fry the chicken separately to sear as garlic will burn. Then finish in the garlic ginger mix.
Very warm and comforting
In this chilling weather in Sydney i was looking for something that’d bring my family a plate/bowl of comfort meal,while healthy at the same time.I was looking around the internet for some soup noodles and came access this recipe. At first looking at the dish,i thought this would be a hectic job.But as i started assembling the items,as per her instructions, i am sure this wouldn’t be any easier to make.I also added veggies to the soup to enhance the flavours for my toddler, and she loved it.A bowl full of happiness and warmth of flavours and textures. I topped the spring onion garnish with fried chicken skin,cracked and crushed on top….Just delicious
Delicious soup and delicious dumplings 🥟