Spiced Chicken Broth With Chicken Wontons

Ingredient

Spice Mix for Broth
15g fresh ginger
15g coriander roots and stems
15g fresh garlic
180g oyster sauce
60g soy sauce
40g fish sauce
100g honey
20g sesame oil
15g ground cumin
15g ground coriander
5g smoked paprika

Chicken Wontons
25 wonton wrappers
300g chicken mince
1 tbs Red Island extra virgin olive oil
1 red onion, finely diced
3 garlic cloves, finely diced
1 thumb sized piece of ginger, finely diced
Roots and stems from 1 coriander bunch, finely chopped
15ml sesame oil
30ml soy sauce

To Serve
Juice of 3 limes
1 bunch coriander, washed and roughly chopped
1 bunch of Thai basil, leaves picked and washed
1 long red chilli, finely sliced
1/2 red onion, finely sliced

Method

Place the ginger, garlic and coriander into a blender and blend until smooth. You may have to add a touch of water to get it going.

Once the blended up nice and fine add all of the rest ingredients for the spice mix together in a mixing bowl.

For the chicken wontons start by seating of the onion, garlic, ginger and coriander over a medium to low heat for 5 minutes. Cool this mixture and then gently fold it through the chicken mince. Season the chicken mince with the soy and sesame oil and a touch of salt.

Place a small nugget of the chicken mince in the middle the wonton. Paint the edge of the wonton with a small amount of water and then fold the wonton over to seal it. Repeat until you have no more mince. These will freeze well if you want to make lots.

Heat up the chicken stock in a large pot so that it’s simmering. Season the stock with the spice mix to taste. Once you’ve got the right amount of saltiness from the spice mix, squeeze in the limes.

Once the broth is simmering again, drop in the wontons. Cook the wontons until they start to float - that’s when you know they're done.

Divide the wontons and the broth into your serving bowls and then top with a small garnish of the coriander, Thai basil, chilli and red onion.

Recipe by Andy Allen