Happy new year, peeps! Finally I have my first post of the year up! 🙂 And I just want to share this chicken wanton recipe because I’ve just made tons of them, enough to host a wanton party at home, lol. I’ve been happily hosting guests over the festive season that it hasn’t quite struck me that the holidays are over now and that I’m back at my normal routine and I ought to be cooking in smaller portions again, oops. But I really don’t mind because these ‘ingots’ can be kept in the freezer and I can easily whip up a soupy meal with them anytime. Oh man, it’s really time to hit the gym again and lose those extra kilos that I’ve put on with those intense feasting. I feel like a lump of lard now, no kidding!

Having this chicken wanton soup on its own is really gratifying. The meatiness of the chicken and the crunch of the prawns give each wanton a good bite to it. And the wantons are pretty filling so there’s no need for extra rice or noodles. Best of all, it’s a good break from the festive fare that I prepared in the last two weeks – think honey bbq ribs, smoked salmon salad, roast turkey with chestnut stuffing, bacon wrapped sausages and more – though I can probably still eat them now, lol.

If you don’t mind indulging in more crispy (and oily) food, you can also deep fry these wantons for that crunch and serve them with devilish mayo, hmm. Enjoy!

Chicken Wanton Soup with Enoki Mushrooms Recipe

Ingredients (makes about 15-18 wantons)

For the filling:
180g prawns, deshelled & minced
230g minced chicken breast
3 stalks spring onion, finely chopped

For the seasoning:
1 tbsp chinese cooking wine
1 tsp fish sauce
1 tsp sesame oil
1/2 tsp chicken seasoning powder
dash of white pepper

100g square-shaped wanton skin
1 egg white
fresh chicken stock
200g enoki mushrooms
chopped spring onions as garnish

Instructions
1. Combine the ingredients for the filling and seasoning.
2. To assemble the wanton, first place one sheet of wanton skin on your palm and spoon a a teaspoonful of filling in the middle. Dab some egg white around the rim of the skin, fold the wanton into half (rectangular shape) and press down the edges to ensure the filling is properly sealed. Pull the lower left and lower right corners together and seal with egg white to form an ingot (“元宝”) shape. Repeat with the rest of the wanton skins. Place the wantons on parchment paper, cover with a damp cloth to prevent them from drying up and chill in fridge if not cooking immediately.
3. Bring chicken stock to a boil. Add the enoki mushrooms and gently drop the wantons into the boiling water and cook till they float to the surface. Garnish with spring onions and serve.

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