500g (17½oz) cooked chicken
1 clove garlic, crushed
1tbsp fresh ginger, grated
3 spring onions, finely sliced
1tbsp light soy sauce
2tbsp fresh basil leaves, chopped
2tbsp fresh coriander leaves, chopped
About 30 round wonton wrappers
250-500ml (8-16fl oz) chicken stock
FOR THE DIPPING SAUCE
2tbsp light soy sauce
½tsp fresh ginger, grated
Coriander leaves, roughly chopped
- Put the chicken, garlic, ginger, spring onions, soy sauce and herbs in a food processor and pulse until roughly chopped.
- Place 1tsp of the mixture in the centre of each wonton wrapper. Wet the edges and fold over and seal by pressing around the edges. Ensure they have a flat bottom.
- Cover the bottom of a frying pan with vegetable oil and fry gently for 1 minute or until the bottoms are golden (you many have to do this in batches). Add enough chicken stock to the frying pan to cover the surface, bring to a rapid boil. Simmer, uncovered, for 5 minutes, or until the wonton wrappers are cooked through and most of the stock has evaporated. Remove carefully.
- Serve with a dipping sauce made by combining soy sauce, ginger and coriander.
If you can only get square wrappers, use two per wonton. Lay one flat, add the filling, then wet the edges and top with a second wrapper.