Name: Chicken Soup with Pork Won Tons
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 small red chilli, minced; 2 tablespoons coriander leaves; 1 tablespoon Vietnamese mint (laksa) leaves, shredded; 160 g minced pork; 50 g water chestnuts, blanched and finely diced; 1 tablespoon finely diced cloud-ear fungus; 1 teaspoon freshly ground black pepper; 1 teaspoon minced ginger; rice flour, for dusting; 2 green onions, finely sliced; 200 g bean sprouts, trimmed; 20 ml fresh lime juice, strained; 1.6 kg organic chicken; 2 onions, finely sliced; 1 tablespoon sliced ginger; 4 litres water; 6 green cardamom pods, cracked open; 2 sticks cinnamon; 1 tablespoon jaggery; 3 star anise; 40 ml Vietnamese fish sauce; 1 teaspoon sea salt; 30 ml Shaoxing rice wine; 20 ml fish sauce; 50 ml light soy sauce; 1 teaspoon sesame oil; 24 won ton wrappers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Soups like this are timeless and universally adored, a perfect meal in itself or as part of a shared table. I am a huge fan of the Asian practice of mixing different proteins together, whether it be seafood and meat, or in this case, chicken and pork. A few of the old remaining shophouses in Kuala Lumpur’s Chinatown still make this type of soup every day, always one of my first stops when I visit.