Eat your heart out Masterchef! Last night I cooked all of this from scratch in less than 60 minutes - my own level of invention test.
I made Leek & Enoki Mushroom Wanton Soup, some chicken and lemongrass steamed gyoza's and lemon and honey chicken. Leftover Soup for lunch today - YUM! All inspired by finding the Enoki Mushroom's marked down at the supermarket - 50cents for a packet - what a bargain! Never cooked with them before, but I will be again.
Eating this soup reminded me of the feeling I get when I eat a good homey Chicken soup - you know that feel that this is yum AND it's good for me. It's like every mouthful you feel the goodness entering your soul. Well, that's how I feel about it anyway.
I didn't use a recipe, but I have written it out here for you:
Leek & Enoki
Wanton Soup
1 Leek
1/2 Carrot - julienned
1 bunch Enoki Mushrooms
1/2 small Red Capsicum - Julienned
1/4 pkt Rice Noodles
1 tsp chopped lemongrass
1/2 tsp Ginger
1 tsp Garlic
2-4 litres water
1 tblsp Rice Wine Vinegar
1 tblsp Soy Sauce
2 tsp chicken stock powder
Salt, Pepper & more Soy to taste
1. Choose a large pot and put the 2 litres of water in it.
2. Chop Dark Green leaves from one end of the Leek and the
roots from the other end. Cut lengthwise
and wash thoroughly. Chop the Leek in 1/2cm widths. Add to pot.
3. Julienne your Carrot and Capsicum and add to the
pot.
4. Add Chicken Stock powder, Soy and Lemongrass to pot and
bring to the boil.
5. Simmer for about 15 mins until leek and carrot are
soft.
6. Turn down heat to a slow simmer and add the Rice Noodles
and Enoki Mushrooms. Leave on heat for
another 5-10 mins until noodles are cooked and glassy.
7. Before serving season with Salt, Pepper and more Soy
Sauce to taste.
Serve in bowls with or without Wantons. I serve these wantons both in the soup and
seperately with soy drizzles over them.
Chicken & Lemongrass Wantons / Gyoza.
1/2 Chicken Breast
1 tsp Lemongrass (from a jar as it is already softened)
2 tbsp Rice Flour
1 tsp Garlic
Pkt Round Wanton
Wrappers
Dice your chicken up super finely. Then using a chef's knife chop through the
chicken on a chopping board until it resembles chicken mince. Alternatively you could just use chicken
mince from the supermarket. Personally,
I liked this version with it slightly courser.
Chop the lemongrass up so it is quite fine. In a bowl place all ingredients (minus the
wanton wrappers) and stir until blended.
Put your bamboo steamer over a wok with some water in it and
put on a medium high heat. Line your
bamboo steamer with baking paper. I have
found that a light spray with cooking oil stops the wantons sticking to the
paper. Brush wantons lightly with water
and then put a small amount of the chicken mix on each one. Gather up the edges of the wrapper into 4
sections and then squeeze together until it resembles a little money bag. Place into the bamboo steamer and steam for
about 15-20 mins, topping up the water in the wok as needed.
Serve as Wantons in the soup or as Gyoza's with a little Soy
Sauce.
I hope you love them as much as we have.
Susan Dorrington
♥
