Chicken wontons in broth

The best thing about these is that they freeze perfectly and you can cook them in just a few minutes from frozen, so are perfect to make on the weekend and pull them out of the fridge during the week for a 10 minute meal.

Method

For the Broth - this could take up to 3 days.
Place a ham bone in a large pot of water with garlic cloves and simmer for a day, keep adding water. Leave sit over night and skim off the fat, repeat the next day and add in the duck neck. Let simmer for another day and keep adding more water. At the end of this day remove all of the bones.
On the final day simmer down to half the pot and that is the base of your broth it will be very concentrated so you will just use it as a base. Use a big ladle and fill a small pot with water and slice some ginger and stir it all together for a few minutes. Don't leave the ginger in too long now or it will take over the flavour.

WONTONS
pulse all ingredients in a food processor
spoon a small amount into the corner of a wonton sheet, fold it over once and then twice, place some water on one side of the folded wonton and twist the other side into it and squish it in

make them until there is no mixture, either freeze some or cook them right away in boiling water, you know they are done when they rise to the top

serve with a big ladle full of the sauce and garnish with fresh coriander and a few drops of sesame oil

• Chicken Wontons
• Dairy-Free
• Meat

This is a Version of this Recipe: Hand-made wontons in quail reduction sauce

DeeColeman