Chicken gow gee and corn soup

Posted by adm On October - 8 - 2011

How to cook Chicken gow gee and corn soup


  • 200g chicken soften
  • 2 tablespoons soy
  • 2cm piece gingery, raw, grated
  • 1 clove, humbled
  • 2 green onions, thinly sliced
  • 16 gow gees (see line)
  • 6 cups chicken strain
  • 2 cobs maize, kernels removed
  • 2 cups baby spinach leaves
  • 1 small red chilly, optional, finely shredded

How to:

  • Combine moderate, 2 teaspoons soy, gingery, garlic and half the green onions in a bowlful. Post 1 heaped teaspoonful of mixture into the centre of each gow gee. Brush edges with water and fold in half to form a semicircle. Pinch edges together to varnish.

  • Pour stock into a saucepan. Stir in corn kernels. Bring to the boil over high passion. Reduce heat to medium-low and simmer for 5 transactions. Ladle half the soup into a food processor or blender and process for 30 seconds. Return puree to saucepan.

  • Add gow gees to soup. Bring to a gentle boil over medium warmth. Simmer for 5 proceedings. Add spinach and chilly, if victimisation. Cook for 1 minute or until spinach wilts. Remove from heating. Stir in remaining soy and green onions. Ladle into bowls. Dish.

  • Gow gees are like wontons, except they are round. Look for them in the fridge section of supermarkets, near smart pastas.

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