Wan Tans in chicken broth

Name: Wan Tans in chicken broth
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 red chilli pepper; 2 Sticks of lemongrass; 1 Chicken breast (with skin, on the bone; approx. 400 g); 1 TEASPOON black peppercorns; 100 g Mung bean seedlings; 1 piece(s) (approx. 20 g) Ginger; 1 (approx. 100 g) Carrot; 2 Spring onions; 20 sheets TK-Wan-Tan dough; 3 TABLESPOONS Soy sauce; 7-10 Tbsp salt and pepper; 5-6 Stem(s) Coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 red chilli pepper
2 Sticks of lemongrass
1 Chicken breast (with skin, on the bone; approx. 400 g)
1 TEASPOON black peppercorns
100 g Mung bean seedlings
1 piece(s) (approx. 20 g) Ginger
1 (approx. 100 g) Carrot
2 Spring onions
20 sheets TK-Wan-Tan dough
3 TABLESPOONS Soy sauce
7-10 Tbsp salt and pepper
5-6 Stem(s) Coriander

Directions

1
Clean or peel, wash and chop the soup greens. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Wash lemongrass, cut lengthwise. Wash chicken breast. Slowly bring to the boil in a pot with the prepared ingredients, peppercorns and about 1 1/2 l cold water.
2
Simmer at low heat for about 45 minutes, skimming off the resulting foam from time to time.
3
In the meantime, sort out the sprouts, rinse, drain and roughly cut. Peel and finely chop the ginger. Peel and wash the carrot and cut into fine strips. Clean and wash spring onions and cut into rings.
4
Let the dough package thaw and remove approx. 20 dough sheets. Lift the chicken breast out of the stock and let it cool down. Pour the broth through a fine sieve and collect. Remove chicken meat from skin and bone.
5
Dice meat very finely. For the Wan Tan filling, mix meat, sprouts, ginger and half the spring onions. Season with soy sauce and pepper. Brush the edges of the pastry sheets with water. Place 2 tsp. of filling in the middle of each leaf, fold up and press the edges well together.
6
Bring the stock and carrot to the boil. Season to taste with salt and pepper. Add the rest of the spring onions and Wan Tans, bring to the boil and simmer for about 1 minute, then let simmer at low heat for 2-3 minutes. Wash the coriander, remove the leaves and add to the stock.