INGREDIENTS

METHOD

• 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)

• Garlic

Dipping Sauce  

• 1 tbsp rice vinegar

• ½ tsp sugar

• ½ tsp chilli oil

• ½ clove garlic, finely minced

• Salt and pepper, to taste

• Sweet Chilli sauce (Fried wontons)

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

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

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

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.

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

To Fry:
Heat about 5 cm of oil in a pot or deep pan. Fry wontons in small batches until golden and crispy, turning gently.

Remove and drain on paper towel. Only fry what you plan to eat.

To Cook in Soup: 

Bring chicken stock to a gentle simmer. Add wontons and cook until they float and are cooked through.

To Make Dipping Sauce: 

Mix all ingredients in a small bowl.Taste and adjust sweet, sour, or spicy levels.

INGREDIENTS

METHOD

Rice

• 1 Tbs rice bran oil or vegetable oil

• 1 cloves garlic peeled, crushed

• 1 slices ginger 5mm thick, crushed

• 1 cups White rice (200g)

• 1.5 cups chicken stock (355ml)

• salt and white pepper to taste

Chicken

• 1 chicken breast or 2 small chicken thigh

• Garnish 2 heads of Bok Choy blanched with 

  boiling hot water for 1 - 2 minutes, drained 

  optional

• Or 1 Lebanese cucumber sliced

• Chicken Stock

Ginger Shallot Sauce  

• 1 tsp shallots or spring onion thinly 

  sliced (1 heaped cup)

• 1 tsp finely grated ginger and garlic

• salt and pepper to taste

• 1 tbsp vegetable oil (Hot)

Quick Chilli Sauce  

• 1 tsp chilli sauce (Chin-Su)

• 1 tsp Sriracha optional

• 1/4 tsp soy sauce

• 1/4 tsp water

• 1 tsp sugar

• 1 garlic and ginger paste

Rice

1. To make the rice, combine the oil, garlic and ginger in a saucepan. Saute until fragrant.

2. Add the rice and toast until the rice is coated with oil.

3. Add the stock. Bring to the boil, reduce to a simmer, cover and cook for 15-20 minutes.

4. Remove from the heat and allow to sit for a further 10 minutes before fluffing up with a spoon.

Poached Chicken  

1. Take chicken out of the fridge 30 minutes before cooking.

2. Fill a saucepan with chicken stock so the chicken breast will be well submerged with at least 5cm 

   of water above it.

3. Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. 

   Remove saucepan from stove and set aside for 20 minutes (it’s fine up to 45 min, won’t overcook).

4. Remove chicken from water and put into cold water or rest to cool down and slice. 

   Serve with Sauces, Bok Choy or freshly sliced cucumber (below) and rice.

For the sauce

• Ginger Shallot Sauce: Combine and mix ingredients in a bowl. Set side for 20 minutes.

   It will sweat and become more liquid.

• Chilli Sauce: Mix ingredients in a bowl. Set aside for 15 minutes.