Super Food Ideas - - WEEK 1 -


2 litres salt-re­duced chicken stock 1 ta­ble­spoon salt-re­duced soy sauce 2cm piece fresh gin­ger, thinly sliced 2 gar­lic cloves, thinly sliced 1 cin­na­mon stick 1 star anise 1 bunch baby choy sum, stems cut into 3 pieces, leaves roughly chopped 1 green onion, thinly sliced di­ag­o­nally ¼ cup fresh co­rian­der leaves ¼ cup fresh mint leaves 1 ta­ble­spoon sam­bal oelek, to serve Chicken Won­tons 250g chicken mince 2 gar­lic cloves, crushed 1 ta­ble­spoon salt-re­duced soy sauce 2 green onions, finely chopped 24 won­ton pas­try wrap­pers

1 Make Chicken Won­tons Us­ing hands, com­bine mince, gar­lic, soy sauce and onion in a bowl. Place 1 wrap­per on a flat sur­face. Spoon 2 tea­spoons mince mix­ture on 1 half of wrap­per. Brush edge with cold wa­ter. Fold wrap­per over di­ag­o­nally to en­close fill­ing and form a tri­an­gle. Press edges to­gether to seal. Brush cor­ners with a lit­tle wa­ter. Bring 2 bot­tom cor­ners to­gether and press to seal. Place dumpling on a bak­ing tray lined with bak­ing pa­per. Re­peat with re­main­ing wrap­pers and mince mix­ture. Re­frig­er­ate. 2 Place stock, soy sauce, gin­ger, gar­lic, cin­na­mon and star anise in a large saucepan over medium-high heat. Cover. Bring to the boil. Re­duce heat to low. Sim­mer for 10 min­utes to al­low flavours to de­velop. Re­move from heat. Strain. Dis­card gin­ger, gar­lic, cin­na­mon and star anise. Re­turn stock to pan. 3 Add won­tons and choy sum stems to stock mix­ture. Bring to the boil over medium-high heat. Boil for 5 min­utes. Add choy sum leaves. Cook for 2 min­utes or un­til leaves have wilted. 4 La­dle soup into bowls. Top with onion, co­rian­der and mint. Serve with sam­bal oelek. NU­TRI­TION: (per serve) 1357kj; 6.1g fat; 1.6g sat fat; 27.2g pro­tein; 37.9g carbs; 3g fi­bre; 49mg chol; 2058mg sodium.


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