Chicken and Prawns Wonton Soup

This is a variation from the "original" pork version as I am not particularly fond of pork due to some post-childhood trauma :p. Pork lovers can substitute the chicken with Mr Porky. This can be quick 10-minute meal once you have gotten the hang of wrapping wontons and have a ready batch of marinated meat.



Makes about 60-100 wontons (depending on amount of filling you use for each, I can make 100+ if minus the prawns)

Ingredients
Wonton skins (thin, yellowish, eggy type)

For filling:
500g minced chicken
2 large stalks of spring onions (chopped finely)
4 chinese dried mushrooms (diced finely) *optional
30 medium-size prawns (halved lengthwise)

Seasonings:
2 teaspoons salt
1 tablespoon oyster sauce
1 tablespoon white pepper
1 teaspoon sesame oil
1 tablespoon light soy
1 1/2 tablespoon conflour

For soup base:
1 handful of ikan bilis (dried anchovies, available at Asian grocery)
1 bunch Choy Sum (chopped into lengths of 4cm)
2 slices ginger
salt and white pepper to taste
sprinkle of spring onions and fried shallots for garnish

Preparation:
Combine chicken and seasonings thoroughly in a large bowl. Cover with a cling-firm or keep in the plastic container, set aside in the fridge for an hour.

Wrapping:

• Place approximately 1 heaped teaspoon of filling with a piece of prawn in the centre of wonton skin, fold skin diagonally into half, resulting in a triangular shape.
• Seal edges with water.
• Grab the diagonal ends of the folded skin, twist in a circular motion so that they criscross each other. Dab water to stick the ends at where they cross so that the wonton resembles an ingot. (Think tortellini)

OR

• Place approximately 1 heaped teaspoon of filling with a piece of prawn in the centre of wonton skin.
• Dab finger with water and wet the skin area surrounding the filling (cirular shape)
• Seal package by pushing and lightly twisting the skin to resemble a small sack.

Cooking:

• Bring 1 1/2 bowl of water to boil in a soup pan and add the ikan bilis and ginger.
• Add about 20 wontons and cook for 5 minutes.
• Add Choy Sum and cook for another 2 minutes.
• Season with salt and white pepper.
• Garnish with fresh spring onions and fried shallots. Serve with red cut chillies and light soy.

**Notes:

1. I added the prawn during wrapping instead of mixing it together with chicken because that will ensure an even distribution of prawns and a balanced taste and texture for every wonton.
   
2. Marinated filling and remaining wonton skins can be kept in the fridge for up to about a week.
3. I normally use less sesame oil for chicken so that it does not overwhelm the subtle taste of chicken. If pork is used, more sesame oil can be used.
4. It is better to wrap the wontons just before cooking, because the wontons tend to harden or dry up if they are wrapped in advance and kept in the fridge.
5. The wontons can also be deep fried in hot oil and serve as snacks if desired.