Wan Tan in chicken broth

Ingredients

Directions

1. 1

   Peel, chop and chop the ginger. Clean and wash the chilli pepper. Wash lemongrass, cut in half lengthwise and tap lightly with the back of a knife. Clean and wash the carrots and cut half into large pieces. Clean, wash and cut the leek into large pieces. Peel, wash and roughly chop the celery. Wash parsley

2. 2

   Wash the chicken breast. Put chicken breast, peppercorns, ginger, chilli pepper, carrot pieces, leek, celery, parsley, salt and 1 3/4 litre water in a pot, bring to the boil at medium heat. Then simmer at low heat for about 45 minutes

3. 3

   Cut the remaining carrots into very fine strips. Pour sprouts into a sieve and rinse with hot water and drain well. Clean and wash spring onions and cut into fine rings. Cut half of the sprouts very roughly. Pack the Wan Tan dough (approx. 10 x 10 cm) and let it thaw

4. 4

   Remove the chicken breast from the pot and let it cool down a little. Pour broth through a sieve and collect again. Then place a damp (well squeezed out) tea towel in a sieve, sieve the broth again finely. Remove flesh from skin and bones. Finely dice half of the meat. Cut the rest of the meat into strips. For the Wan Tan filling, mix half of the spring onions, diced meat and chopped sprouts. Season with soy sauce and pepper

5. 5

   Brush the dough sheets very lightly with water. Spread about 1 teaspoon of filling in the middle of each dough sheet. Turn over one corner to form triangles. Press the seams well together with your fingers (must be closed)

6. 6

   Bring the stock, remaining sprouts, carrot sticks and remaining spring onions to the boil. Season again with salt and pepper. Add Wan Tan, bring to the boil, boil for about 1 minute, then let it simmer at low heat for 2-3 minutes. Wash the coriander, shake dry and pluck the leaves from the stems. Add coriander and strips of meat to the stock. Serve the broth with Wan Tan in small bowls