Chicken Wontons in Chilli Water

By sarah_carroll

Ingredients

• 200 g lean chicken mince
• 1 finely grated lemongrass stem, inner core only, plus 1 bruised whole stem
• 1 TBS grated galangal, plus 1 extra knob
• 1 garlic clove finely grated
• 3 finely chopped kaffir lime leaves, plus 3 whole leaves
• 1/2 c chopped mint leaves, stalks reserved, plus extra for garnish
• 24 wonton wrappers (square)
• 1.5 L good quality chicken/veg stock
• 1 T sambal oelek
• 1 t brown sugar
• Steamed baby Asian greens and sesame oil to serve

Details

Servings 4

Preparation

Step 1

Combine chicken with grated lemongrass, galangal, and garlic, and chopped lime and mint leaves in a bowl. Mix well and season.

On a clean surface, lay out 24 wonton wrappers (like diamonds) and place 1 t filling in centre of each. Moisten edges with water. Holding wonton with folded side down, fold triangle tip over to the back. Moisten edges of the 2 pointed sides and bring towards you. pressing to seal. You should have a circular shape with fillig in centre surrounded by a collar of wrapper. Chill in freezer while you make soup.

Place stock, sambal, sugar, extra lemongrass and lime leaves, galangal and mint stalks in large pan and bring to a boil. Reduce heat to med-low, cover and simmer 8-10 minutes. Strain, discarding solids, then return to the pan over medium heat. Bring to the boil, then add wontons and simmer for 10-12 minutes until cooked. Serve wontons and chilli water with extra mint, greens and a drizzle of sesame oil.