Serving: 6-7
Prepare time: 30 minutes Cooking Time: 30 minutes
INGREDIENTS
| WONTON FILLING | SOUP |
|
500g wonton skin (50 pieces) 500g chicken lean 50g scallion 50g black fungus 50g cornstarch 50g cooking oil 5g salt 5g white pepper powder 50g sugar 25g soya sauce 1 can Ayam Brand Processed Peas 1 can Ayam Brand Whole Corn Kernel |
250g chicken wings 50g shallot 100g scallion 50g daikon 50g carrot 5g salt 25g cooking oil 50g sugar 10g white pepper powder 50g cilantro |
SOUP
Carrot, daikon: cut into thick slice. Scallion take the white roof and cut into 2. Cilantro, cut and take the trunks.
Heat up cooking oil in a large pot, sauté 25gr shallot chopped until fragran. Put carrot, daikon, scallion, cilantro above, shallot, chicken wings into pot with 1.5l water. Season to pleasant-taste. Continue cook with medium heat in 30 minutes. Turn off heat, take chicken wing out and leach the soup.
WONTON FILLING
Remove water in Ayam Brand Proccessed Peas and Ayam Brand Whole Corn Kernel, keep them dry.
Cut chicken, black fungus, scallion into small pieces. Put filling ingredients into blender to grind.
WRAPPING WONTON
Fill wonton skins with a teaspoon of filling each and fold into triangles, keep the wonton in two hands, between front finger and middle finger. Using two thumbs fold the filling part and roll two heads of wonton together, brush sides with a little beaten egg to seal the edges.
Boil wonton in water 5 minutes, take them out.
SERVE WONTON
Put 6-7 wontons in the bowl, put chicken wings on top, sprinke some black pepper powder and chopped scallion. Laddle the soup into bowl.
Decorate with cilantro. Instead of boilling, you can frying to make wontons more colorfull.
