50 wonton wrappers
500 g chicken mince
2 spring onion bulbs, finely chopped
2 large garlic cloves, grated
1 1/2 Tbs Hoisin sauce
1/2 Tbs oyster saucve
1 Tbs sriracha
1/2 tsp black pepper powder
Salt to season
1 L chicken stock
1 large red medium heat chilli
5-6 ginger slices
2 garlic cloves, finely sliced
2 Tbs soy sauce
1/2 tsp sesame oil
1/2 Tbs rice wine vinegar
1 bunch boy choy, ends trimmed and leaves separated
In a mixing bowl, combine chicken mince, onions, garlic, Hoisin, oyster, sriracha, pepper and salt. Set aside for 15 minutes.
Place about 1 1/2 teaspoons of chicken mixture in the centre of the wonton wrapper. Wet the tip of your finger in a small bowl of water and run along the edges of one half of the wrapper. Fold the wet edges over towards the dry to get a triangle shape and press to seal. Tuck in the two edges towards each other to get a tortellini shape.
Prepare all the wontons and keep stored in an airtight container – they dry out fast, so place in the container as you make each one.
Add the stock to a large pan, add the chillies, sliced ginger, garlic, soy sauce, sesame oil and rice wine vinegar. Taste and adjust seasonings as necessary.
Bring to the boil and add the required number of wontons. Cook for four minutes, then add bok shoy and cook for a further minute.
Credits: The Spice Adventuress
Photo Credits: The Spice Adventuress