CHICKEN WON­TON NOO­DLE SOUP

"A warn­ing bowl of soup to fill you up"

Sunday Herald Sun - Stellar - - Delicious On Sunday -

SERVES 4

HeatAdd car­rot,oils in a gin­ger, saucepan spring over onion, medium gar­lic heat. and chilli. Cook for 2-3 min­utes un­til soft­ened. Sea­son. Add chicken stock, shaohs­ing wine, soy sauce and 1.5L wa­ter. Bring to a sim­mer. Add chicken and top with wa­ter to cover. Re­turn to a sim­mer and cook for 1 hour or un­til chicken is com­pletely ten­der. Re­move chicken from the pan and set aside to cool. Shred the chicken, dis­card­ing car­cass and skin, then re­turn the meat to the liq­uid in the saucepan, along with the bok choy. Re­turn to a sim­mer. Add the won­ton wrap­pers and cook un­til ten­der, then serve.

NU­TRI­TION • 54G PRO­TEIN • 4G SAT FAT • 4G CARB • 3G SUG­ARS • XMG SODIUM • 550 CAL (2305KJ)

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