School Holidays Cooking Program - Workshop 3

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: HN

Workshop 3: Stocks & Simmering

Thursday  ·  January Module

Scan to view this recipe online

---

Entrée

Fried or Steamed Wontons (2 pax)

Ingredients

•   12 wonton wrappers

•   60g chicken or pork, finely chopped

•   60g prawns, diced small

•   1 tbsp ginger, finely grated

•   2 green onions, minced

•   1 tsp rice wine

•   1 tsp soy sauce

•   ½ tsp sesame oil

•   Salt and pepper, to taste

•   Oil (for frying) or chicken stock (for soup)

•   1 clove garlic

•   Dipping sauce: 1 tbsp rice vinegar

•   Dipping sauce: ½ tsp sugar

•   Dipping sauce: ½ tsp chilli oil

•   Dipping sauce: ½ clove garlic, finely minced

•   Dipping sauce: salt and pepper, to taste

•   Sweet chilli sauce (for fried wontons)

Method

Step 1:  In a bowl, combine chicken or pork, prawn, ginger, green onion, rice wine, soy sauce, salt and pepper.

Step 2:  Add sesame oil and mix well until the filling is combined and slightly sticky.

Step 3:  Place a wonton wrapper in your hand. Add 1 teaspoon of filling near one corner.

Step 4:  Fold the wrapper over the filling, roll it up, then bring the ends together to seal — use a little water to help seal if needed.

Step 5:  Repeat until all wontons are made. Keep covered with a damp towel so they don't dry out.

Step 6:  To fry: heat about 5cm of oil in a pot or deep pan. Fry wontons in small batches until golden and crispy, turning gently. Drain on paper towel.

Step 7:  To cook in soup: bring chicken stock to a gentle simmer, add wontons, and cook until they float and are cooked through.

Step 8:  To make the dipping sauce: mix all sauce ingredients in a small bowl. Taste and adjust sweet, sour or spicy levels.

---

Main

Hainanese Chicken and Rice with Braised Carrot and Onion (2 pax)

Ingredients

•   2 chicken thighs or 1 small chicken breast, bone-in preferred

•   150g jasmine rice

•   2 cups chicken stock (for cooking rice and chicken)

•   2 cloves garlic

•   1 knob ginger, sliced

•   1 pandan leaf (optional)

•   1 carrot, sliced

•   ½ onion, sliced

•   1 tsp light soy sauce

•   1 tsp sesame oil

•   Salt, to taste

•   Cucumber slices and coriander, to garnish

•   Chilli-ginger dipping sauce (optional)

Method

Step 1:  Poach the chicken gently in stock with ginger, garlic and pandan leaf until just cooked through. Remove chicken and rest; reserve the stock.

Step 2:  Use a little of the reserved stock and chicken fat to cook the rice with the remaining garlic and ginger until fragrant and tender.

Step 3:  Braise the carrot and onion gently in a little stock and soy sauce until soft and glossy.

Step 4:  Slice the rested chicken, brush with sesame oil.

Step 5:  Plate chicken over rice with braised carrot and onion, garnish with cucumber and coriander, and serve with dipping sauce.

© 2026 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 07/17/2026