Ingredients
- skinless chicken breast fillet 200g, finely chopped
- spring onions 4 (2 finely chopped, 2 sliced)
- ginger grated to make 2 tsp
- sweetcorn 1 cob, kernels sliced off
- soy sauce 3 tbsp
- wonton wrappers 20
- chicken stock 1 litre
- egg noodles 2 nests, cooked
- chilli oil to serve
Method
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Step 1
Mix the chicken with the chopped spring onion and 1 tsp ginger. Cook 3 tbsp of the corn in simmering water for 2 minutes, drain and add to the chicken with 1 tbsp soy sauce. Use this mix to fill the wonton wrappers, wetting the edges so you can pinch them together into a triangle shape.
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Step 2
Bring the chicken stock to a simmer and add the sliced spring onions, remaining corn and ginger, and soy sauce. Add the wontons and cook them for 5 minutes, until the chicken is cooked through. Stir in the noodles to heat them through. Add a drop of chilli oil to each bowl of soup to serve, if you like.
Nutritional Information
- Kcals 355
- Fat 2.6g
- Carbs 51.9g
- Fibre 3.5g
- Protein 29.1g
- Salt 3.9g