200 g skinless chicken breast fillet, finely chopped
4 spring onions (2 finely chopped, 2 sliced)
2 tsp grated ginger
1 corn on the cob, kernels removed
3 tbsp soy sauce
20 wonton wrappers
1 litre chicken stock
2 egg noodles nests, cooked
chilli oil, to serve
- 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.
- 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.