Chicken and Mushroom Long Soup with Prawn Gyoza

Serves 4, Prep 30 mins, Cook 12 mins

200g packet thin dried egg

noodles 1 cup sliced, dried shitake

mushrooms (20g) 1 cup boiling water ¼ cup soy sauce 2 tsps hot chilli sauce 1 tblsp Chinese cooking wine 1 bunch gai lan (Chinese

broccoli) (250g) 2 litres (8 cups) chicken stock 2x300g chicken breast fillets,

trimmed, thinly sliced 4 green spring onions,

thinly sliced

PRAWN GYOZA 1 tblsp vegetable oil 12 frozen prawn gyoza ¹∕³ cup water Soy sauce and hot chilli sauce,

to serve

1 Cook noodles in a large saucepan of boiling, salted water until tender. Drain. Refresh under cold water. Drain well. 2 Meanwhile, place mushrooms in a large heatproof bowl. Cover with boiling water. Stand for about 5 minutes, or until soft. Stir in sauces and cooking wine. 3 Trim gai lan. Cut off stems. Thinly slice stems crossways and coarsely chop leaves, keeping them separate. 4 Combine stock and mushroom mixture in a stockpot. Bring to a boil. Add the chicken and gai lan stems. Return to the boil. Gently boil for about 3 minutes, or until chicken is cooked. Stir in the gai lan leaves and half the onions. Cook, stirring for 1 minute. Remove from heat. Cover to keep warm. 5 To cook gyoza, heat oil in a medium, non-stick frying pan over a medium to high heat. Add gyoza. Cook, for about 1 to 2 minutes or until bases are golden brown. Carefully add the water. Immediately cover with a lid. Cook for a further 6 minutes, or until water has evaporated and gyoza are cooked. Remove from pan. 6 Divide noodles among serving bowls. Spoon over soup. Garnish with remaining onions. 7 Serve with gyoza and soy and chilli sauce.