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To make the broth, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic, and cook for 3–4 minutes until the onion softens. Add the annatto powder and fry for a further 1 minute before adding the chicken stock and pork bones. Bring to the boil, reduce heat and simmer for 30 minutes. Add chicken breast and simmer for a further 15 minutes. Remove the pork bones and strip the meat. Remove the chicken breast and shred. Add fish sauce, salt and pepper to taste.
Meanwhile, to prepare the dumplings, blanch the onion in a saucepan of boiling water for 10 minutes until translucent, drain. Mix the onion and remaining ingredients in a large bowl. Pick up the dumpling mixture and forcefully throw it back into the bowl, slapping the filling onto the surface. Do this 20–30 times until sticky (this ensures a light but firm texture). Lay a wonton wrapper on a clean work surface and place a heaped teaspoon of the filling in the centre of the wrapper. Brush the edges lightly with water and fold into a triangle shape. Fold the two corners of the triangles together and press to seal. Repeat with the remaining wrappers and filling.
Return stock to the boil, add the dumplings and cook for 5 minutes until the dumplings are cooked through.
To serve, divide dumplings and soup between deep bowls. Top with the shredded chicken, pork meat, ham, spring onions and a soft boiled egg.
½ brown onion, chopped and boiled until translucent, drained
250 g chicken mince
150 g green prawn meat, chopped
1 spring onions, finely sliced
½ large carrot, finely chopped
½ tsp salt
¼ tsp white pepper
30 wonton wrappers
Broth
3 tbsp vegetable oil
1 brown onion, sliced
5 cloves garlic, crushed
1 tsp annatto seeds (see Note), ground
1.5 litres (6 cups) good-quality chicken stock
300 g smoked pork bones
250 g chicken breast
2 slices of ham
1–2 tsp fish sauce or to taste
salt and pepper, to taste
6 soft boiled eggs (1 per person), halved
sliced spring onions, to serve |
| Rezept: Suppen |
Consulted: 1215 mal |
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