Summary

Ingredients

• 350 g white cabbae, cut into small pieces
• 160 g carrot (s), finely chopped
• 400 g chicken breast, cut into small pieces
• 2 liters water
• 5 tablespoon soy sauce, light
• 0.5 tablespoon ½ salt
• 0.5 ½ bunch spring onion (s)
• 1 pck. Of wonton leaves
• 250 g minced meat
• 5 shiitake mushrooms, dried
• 3 water chestnuts
• 0.5 ½ bunch spring onion (s)
• 4 tablespoon soy sauce, light
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 2 ½ liters water

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Instructions

1. For the broth, cut the vegetables (white cabbage, carrots, 1/2 bunch of spring onions) and the chicken breast into small pieces. Fry the meat in a little oil. Add the vegetables and fry them.
2. Pour 2 liters of water on top. Let simmer for 30 minutes. Remove the vegetables and season the soup with soy sauce and salt.
3. For the wontons, soak the shiitake mushrooms in hot water for 2 hours. Cut the water chestnuts into small pieces. Mix with the spices, the minced meat and the remaining ingredients. Cut the spring onions into small pieces.
4. Fill the wonton leaves with about a teaspoon of the minced meat mixture and boil for 2 minutes in 2.5 liters of water. Add the wontons to the soup and garnish with the sliced spring onions.