CHICKEN AND MUSHROOM LONG SOUP WITH PRAWN GYOZA
1 tblsp olive oil
6 bacon rashers
(400g), thinly sliced 1 onion, finely chopped
1 carrot, peeled, finely chopped
2 cloves garlic,
crushed
1 tsp dried oregano 1 litre (4 cups)
chicken stock
400g can diced
tomatoes
400g can cannellini
beans, drained
250g cabbage, shredded
½ cup finely chopped
fresh parsley
Crusty rolls,
to serve
2
3
SERVES 4
PREP AND COOK: 40 MINS
200g packet thin dried egg
noodles
1 cup sliced, dried shitake mushrooms (20g)
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
2 x 300g chicken breast fillets, trimmed, thinly sliced
4 green spring onions,
thinly sliced
Soy sauce and hot chilli
sauce, to serve
PRAWN GYOZA
1 tblsp vegetable oil 12 frozen prawn gyoza
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 1 cup of boiling water and stand for about 5 minutes, or until soft. Stir in the soy and chilli sauces and cooking wine.
3 Trim the gai lan and cut off the stems. Thinly slice stems crossways and coarsely chop the 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 and cook for about 1 to 2 minutes, or until bases are golden brown. Carefully add ¹ ⁄ ³ cup of 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.