Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Wednesday, 6 February 2019

Ras el Hanout Chicken Wraps

Amongst my many cookbooks is ‘Persiana’ by Sabrina Ghayour, which hasn't had the love it deserves as these wraps were fantastic. I've made some changes as we don't eat meat anymore but I used Sunfed Meats Chicken Free Chicken which works beautifully and makes it super quick as you don't have to marinate the chicken.


  • 2  heaped tbsp Ras el Hanout
  • Olive oil
  • 1/2 box Sunfed Meats Chicken Free Chicken
  • Sea salt
  • Flour Tortillas
  • 1 red onion, halved and thinly sliced into half moons
  • Pomegranate Molasses (optional)
  • Rocket leaves and pomegranate seeds to garnish

For the Yoghurt Sauce

  • 1 small bunch of mint, leaves picked and finely chopped
  • 200g Greek Yoghurt
  • 2 tbsp Zahtar or Sumac
  • freshly ground pepper


  1. Mix the ras el hanout with olive oil to create a paste.
  2. To make the yoghurt sauce, put the mint into a bowl along with the yoghurt, Zahtar/sumac, a generous pinch of sea salt and black pepper, mix well.
  3. Preheat a large frying pan over a medium heat, drizzle in olive oil, add the Chicken Free Chicken and ras el hangout paste and cook until Chicken is warmed through. Should only take 3-5 minutes.
  4. Build your wrap by starting with the Chicken and onion slices. Dollop some yogurt sauce on top, drizzle with Pomegranate Molasses, garnish with rocket and enjoy!
Image source: Persiana (as we ate ours before I could take a picture!)

Tuesday, 25 April 2017

Annabel Langbein’s Chicken & Ginger Dumpling Bowl

Chicken sausages or mince make super quick dumplings in this tasty dish

Serves 4
Takes 40 minutes


  • 300g dried egg noodles or soba noodles, cooked according to packet instructions
  • 3 whole star anise
  • 2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
  • 6 cups chicken stock or use 2 tbsp of miso paste mixed in 6 cups of hot water
  • 2 tbsp finely grated fresh ginger
  • 4 good-quality chicken sausages or chicken mince
  • 4 heads bok choy or ¼ cabbage,thinly sliced
  • 1 bunch coriander leaves, coarsely chopped
  • 1 long red chilli, deseeded and thinly sliced
  • finely grated zest of 1 lime and 2 tbsp lime juice
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp fish sauce
  • salt and ground black pepper, to taste
  • 1 tbsp black sesame seeds, to garnish

  1. Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. 
  2. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
  3. Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.

Friday, 9 May 2014

Chicken Casserole with Israeli Couscous and Mushrooms

A wonderful mixture of spices bring this dish to life. You can prepare the spice mix and store as I can guarantee you will want to make this again! If you are missing some of the spices just leave out but the key ones here are pepper, cumin, coriander & turmeric.

Spice Mix
  • 1/2 tbsp ground black pepper
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground cardamom
  • 1 tsp ground turmeric 
  • 1/4 tsp ground caraway
  • 1/4 tsp ground coriander seeds
  • 1/4 tsp ground cloves
  • 1/4 tsp ground coriander leaves
Mix all the ingredients and keep in an airtight jar.

serves 4
takes 30mins
  • 2-3 tbsp olive oil
  • 2 large onions, diced
  • 3-4 cloves of garlic, chopped finely or crushed
  • 2 carrots, diced
  • 1 cup mushrooms, sliced thickly
  • 1 large chicken breast, cut into 4cm pieces
  • 2 tomatoes, grated - how to grate tomatoes>
  • 1 cup Israeli couscous OR 2 cups normal couscous
  • 1 tbsp spice mix
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • salt & freshly cracked pepper
  • 2 cups boiling stock - I used vegetable as I had some left over but you can use chicken or just plain boiling water
  • fresh coriander to serve (optional)
  1. Heat 1 tbsp oil in a fry pan over high heat, add chicken (might
    have to do this in batches) and brown on all sides. You don't want to fully cook the chicken just seal in all the juices. Set chicken aside.
  2. Heat 1-2 tbsp oil in a large saucepan over medium heat, add onions & garlic and saute until soft.
  3. Add carrots & mushrooms and cook for another 4 minutes or until mushrooms are slightly brown.
  4. Add tomatoes, couscous & spices and pour in boiling stock or water. Mix, taste and adjust seasoning if required. 
  5. Bring to the boil, lower heat and cook covered for 10 minutes.
  6. Add the chicken and continue simmering until most of the liquid is absorbed - another 10 minutes.
  7. Add fresh coriander before serving and enjoy!
Adapted from The Book of New Israeli Food, Janna Gur

Sunday, 2 February 2014

Poached Chicken with Sesame Green Bean Salad

I choose this recipe of Bill Granger's as I needed a quick, healthy chicken recipe but boy was I surprised by the fantastic flavours and moist chicken. Definitely a repeater. For the poaching liquid use whatever you have on hand, throw in some fresh herbs, use stock or wine or vodka to give it that extra zing.

serves 2
takes 30 minutes
  • 3 coriander stems or parsley, leaves and all OR whatever fresh herbs you have
  • 1 tsp black peppercorns
  • 2 spring onions or chives, roughly chopped (optional)
  • 1 tsp sea salt
  • 2 skinless chicken breast fillets
  • 1 red chilli, finely sliced to serve OR sprinkle of dried chilli flakes
  • steamed rice, I used black rice but again, whatever you have on hand
  1. Get your rice on as black rice can take up to 30 minutes
  2. Then get your beans on for the salad below 
  3. Place your chosen herbs, peppercorns, spring onion and salt into a saucepan and place chicken breasts on top, pour cold water over the top so chicken breasts are just covered.
  4. Bring to the boil then remove from heat, cover with a lid and leave to poach for 15 minutes.
  5. Once cool, slice chicken into 2 cm rounds, place on a serving plate and sprinkle with chilli and serve with the Sesame Bean Salad.
Sesame Bean Salad
  • 1 cup green beans, trimmed & halved
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 3 garlic cloves, finely chopped or smashed
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds
  1. Blanch beans in a pot of lightly salted water for 2-3 minutes until they are bright green. Rinse under cold water.
  2. To make the dressing, in a small pot place soy sauce, vinegar, mirin and sesame oil & bring to the boil. Take pan off the heat and add garlic, ginger & sesame seeds. Enjoy!

Friday, 1 November 2013

Kung Pao Chicken with Asian Greens

This is adapted from Mindfood Magazine and is a great weekday meal to whip up.

serves 4
takes 40 minutes
  • 800g free range chicken thigh fillets, cut into 3cm pieces
  • 2 tbsp Shaoxing wine or white wine
  • 1 tbsp balsamic vinegar, 1 tbsp rice wine vinegar, 1 tbsp water - mix together or you can use Chinese black vinegar
  • 2 tbsp soy sauce
  • 2 tsp freshly ground black peppercorns
  • 2 tsp sesame oil or vegetable oil
  • 1/4 - 1/2 tsp chilli flakes (depends how hot you like it)
  • 2 garlic gloves, minced
  • 1 tbsp cornflour
  • 1/4 cup chicken stock
  • 1 tbsp peanut oil or other suitable cooking oil
  • 4 spring onions, cut into 5cm pieces
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 2 bunches baby bok choy, sliced lengthways
  • toasted sesame seeds (optional)
  • 1/3 cup dried roasted peanuts (optional)
  • rice to serve
  1. Combine chicken, wine, vinegar mix, soy sauce, pepper, sesame
    oil, chilli flakes & garlic in a large bowl. Cover with plastic wrap & refrigerate for 30 minutes.
  2. Drain chicken from marinade, reserving marinade. Add cornflour & chicken stock to marinade & mix together.
  3. Heat half the oil in a wok over a high heat and cook chicken in batches, searing on all sides. Remove and set aside (it should still be pink in the middle as you will add it back to the pan).
  4. Add spring onions & ginger to wok and stir fry for 1 minute. Return chicken, add marinade & stir fry for 3 minutes or until the sauce boils and thickens. Place in serving bowls.
  5. Add boy choy to wok and stir fry until just wilted.
  6. Serve with chicken, peanuts, rice and a sprinkle of sesame seeds. Qǐng xiǎngyòng!

Tuesday, 9 July 2013

Bill's Moroccan Chicken Pie

I invited one of my nieces over for dinner promising her a slow cooked pie but ran out of time so pulled out some good ole Bill Granger Moroccan Chicken Pie instead and it was just as good.

serves 4-6
  • 1/3 cup plain flour
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 750g free range chicken thighs, skinned, boneless, cut into 3cm dice
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2-4 garlic cloves, crushed
  • 2-4 tsp grated ginger
  • 500g butternut pumpkin, peeled, deseeded & cut into small chunks
  • 100g (3/4 cup) dried apricots, roughly chopped
  • 100g (3/4 cup) pitted green olives
  • 375ml (1 1/2 cups) chicken stock
  • 1 tbsp preserved lemon rind, finely chopped
  • 375g puff pastry block or sheet
  • 1 free range egg yolk, lightly beaten
  1. Preheat oven to 180oC.
  2. Combine the flour, cinnamon & turmeric in a bowl and season with sea salt & freshly ground pepper. Toss the chicken to coat, shaking off any excess flour. Place the oil in a large frying pan on a medium-high heat.
  3. Brown the chicken in batches and set aside. Lower heat and add onion, garlic & ginger stirring occasionally for 5 minutes until onion is soft.
  4. Add the chicken back in. Throw in pumpkin, apricots, olives, stock and lemon. Bring to the boil then reduce heat and simmer for 10 minutes.
  5. Remove from the heat and season to taste. Set aside in the fridge until cold.
  6. Add the mixture to the pie dish and roll out the pastry to size. Brush the rim of the dish with egg yolk and cover with pastry pushing down lightly to seal. Brush the pie top with more egg yolk and bake for 35-40 minutes until golden brown. Enjoy! 

Saturday, 18 May 2013

Hot and Sour Chicken Meatball Soup

This is adapted from Donna Hay, a very quick weekday meal with chilli...of course. Have I mentioned that my chilli plant is going crazy? So not sure why I ended up buying the chilli jam for this recipe...

  • 250g thin dried rice noodles
  • 400g free range chicken mince
  • 5cm piece ginger, peeled & grated
  • 1 1/2 tbsp chilli jam
  • 1 free range egg white
  • sea salt & freshly cracked pepper
  • 2 tsp vegetable oil
  • 1.5 litres (6 cups) chicken stock
  • bunch of baby bok choy, trimmed & roughly chopped
  • handful of beans or sugar snap peas, trimmed & halved
  • 1 lime, juiced
  • garnish with freshly chopped chives (I used garlic chives from my garden) or spring onions & freshly chopped chilli
  1. Place the noodles in a glass bowl & cover with hot water for 6 minutes. Drain then set aside.
  2. In a bowl mix together chicken, minced ginger, 1 tbsp of the chilli jam, egg white, salt & pepper.
  3. Heat oil in large pot over a medium heat and cook ginger stirring for 2 minutes. Add 1/2 tbsp of chilli jam, stirring for a further 2 minutes.
  4. Add the stock, increase heat to high & bring to the boil.
  5. Roll chicken mix into small balls (about 1/2 tbsp) & add to the stock & cook for 3 minutes.
  6. Add the bok choy & beans (or peas) and cook 2 minutes.
  7. Remove from the heat & add fresh lime juice. Serve with garnish on the side & enjoy!

Wednesday, 15 May 2013

Warm Chicken Liver Salad with Rarebites

This is adapted from Jamie's 15 Minute Meals...took me around 45 minutes! You obviously have to enjoy liver for this one, very rich which is why it's served with a basic salad.

  • 1 ciabatta loaf
  • 100g Cheddar cheese
  • 4 tbsp unsweetened yoghurt
  • 2 tsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • dash of tabasco
  • 1 small red onion, finely sliced
  • 1/2 cucumber, finely sliced
  • 1 carrot, finely sliced
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1/2 bunch fresh flat-leaf parsley, chopped
  • mixed salad leaves
  • 50g alfalfa sprouts
  • balsamic vinegar
  • 10g feta cheese 
  • olive oil
  • 400g free range chicken livers, cleaned & trimmed
  • 2 sprigs fresh rosemary
  • 1 tsp marmalade
  • 125ml Marsala
  • 2 tbsp unsweetened yoghurt 
  1. To make salad - toss all the salad ingredients together and arrange in large serving platter & set aside.
  2. To make Rarebites - heat oven grill on high. Cut ciabatta into thick slices and lightly toast on both sides. Finely grate cheese into a bowl & mix with the yoghurt, mustard, Worcestershire sauce and a few dashes of Tabasco sauce. Spoon over the toasted ciabatta & return to the grill on the middle shelf, removing when golden & crisp. Arrange around the edge of the salad platter.
  3. To make Livers - heat a frying pan on high heat with 1 tbsp of oil and add the chicken livers and rosemary leaves. Toss regularly for 3 minutes, season with salt & pepper, add the marmalade & Marsala, carefully light with a match, let flames subside & cook until sticky, then remove from the heat & stir in the yoghurt. Enjoy!

Wednesday, 6 February 2013

Warm Chicken Liver Salad with Hazelnuts

To toast and skin the hazelnuts for this recipe, place on baking tray and bake 180oC for 10 minutes. Cool, then place in a clean tea towel & rub to loosen the skins. This recipe is adapted from Annabel Langbein, Free Range in the City.

Serves 2 as a main
Takes around 30 minutes

  • 350g free-range chicken livers
  • salt & freshly ground pepper
  • 2 tbsp canola oil
  • 2 tsp butter
  • bag of baby spinach, rocket or watercress
  • 2 oranges, peeled & segmented
  • 2 tbsp hazelnuts, toasted, skinned & coarsely chopped
  • 1 tbsp lemon juice
  • a drizzle of pomegranate molasses (optional)
  1. Trim chicken livers, cutting any large pieces in half. Season with salt & pepper.
  2. Heat butter in a large, heavy based fry pan and when it turns nut brown add the livers. Cook over high heat, turning once, until browned but still lightly pink in the middle. About 2 minutes on one side and 1 minute the other. Lift out of pan & set aside.
  3. Arrange spinach on a serving platter with oranges & hazelnuts. Add warm livers & gently toss. Drizzle with lemon juice & pomegranate molasses, if using, & season to taste. Serve immediately & enjoy!

Roast Chicken Salad with Orange Dressing

I've always eyed up the ready roasted chooks in the supermarket but I've had to walk away as they aren't free range. You can imagine my delight when I discovered Farro Fresh in Grey Lynn are now doing roasted free-range chicken. You can easily get enough meat for 4 people but we were rather hungry this night and two piglets devoured this easy as salad.

Serves 2 piglets
Takes around 15 minutes

  • 1 roasted free-range chicken
  • 1 large lettuce of choice i.e., cos or iceberg lettuce
  • bunch of grapes (or use seasonal fruit such as apricots, destoned & cut into wedges, pear slices or orange segments)
  • 2 spring onions, finely sliced
  • 1/2 cup pistachios (or plain roasted cashews or peanuts)
  • 1/4 cup finely chopped coriander or mint leaves
Orange Dressing
  • 2 tsp ground cumin
  • 1 tbsp grated fresh ginger
  • 2 tsp honey
  • 4 tbsp fresh orange juice (1 large orange or 2 small ones)
  • finely grated zest & juice of 2 lemons
  • 2 tbsp olive oil
  • salt and freshly ground pepper
  1. To make the Orange Dressing place all the ingredients into a jar and give it a good shake. Put aside in fridge.
  2. Strip chicken from bones discarding the skin and fat. Roughly shred into bite size pieces. Place into a bowl and toss with half the dressing.
  3. Grab a serving bowl and layer with the lettuce, top with grapes, spring onions, nuts & fresh herbs.
  4. Add the chicken and remaining chook and toss gently. Bon appétit!

Saturday, 12 January 2013

Chicken, Date, Grape and Hazelnut Salad

Another fantastic salad by Dish Magazine. I made a couple of changes & can't wait to make it again as I would like to try it with walnuts, pearl couscous and Agretti Fig Condiment.

(serves 4)
takes approx. 40mins
  • 500 grams free range boneless, skinless, trimmed, chicken thighs
  • 1 cup quinoa
  • one pot of Continental Stock Pot Vegetarian Concentrate
  • big bag of green beans, ends trimmed, halved
  • 1/2 small red onion, thinly sliced
  • 6 fresh dates, roughly sliced
  • big bunch of red seedless grapes, halved
  • 1/2 cup hazelnuts, buy in shell, grab your hammer & shell - fun! Place in 180oC oven, roast until brown (about 10mins but don't stray too far as you need to keep an eye on the nuts as they brown quickly) Set aside, cool then rub skins off. Chop roughly.
Dressing (next time I'm using the Fig dressing as that would be awesome with the dates) however this is what I used this time:

  • 2 cloves garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1/3 cup olive oil
Place in a jar with some freshly ground black pepper & give it a good shake (after you've put the lid on of course ;). Pop in the fridge. 

  1. Heat fry pan to a medium heat. Season chicken with salt & pepper & cook until golden and cooked through. I did mine for 5 minutes each side. Set aside until cool, then shred.
  2. Pour 2 cups of water in a saucepan & throw in a pot of Vegetarian Concentrate Stock. Bring to boil and add in 1 cup of quinoa, then simmer for around 10 minutes. Cool and drain. 
  3. Rinse pot and 1/3 fill with water. Bring to boil, throw in the beans & cook for 40 seconds. Drain & place in ice cold water then drain again.
  4. Grab a big bowl & combine all the ingredients. Enjoy!

Wednesday, 19 December 2012

Chicken Miso Soup

(serves 2)
Takes 20 minutes
  • 1/3 cup miso paste (I buy mine from Urban Hippie in Nelson). *Update, you can now buy this at Farro Fresh in Grey Lynn.
  • 1 tbsp fish sauce
  • 6 cups water
  • 4 free range chicken thighs, sliced
  • bunch of asparagus, tough ends snapped off
  • bunch of green beans, trimmed & halved lengthwise
  • 2 spring onions, sliced


  1. Place miso paste, fish sauce & water in a saucepan over medium-high heat.
  2. Cover & bring to a boil, add chicken, asparagus & beans & stir.
  3. Lower heat & simmer for 5 minutes or until chicken is tender & cooked.
  4. Ladle into soup bowls & sprinkle with spring onions. Enjoy!

Saturday, 10 November 2012

Butter Chicken

This is adapted from Bill Granger's 'Easy' cookbook. I nickname him the 'vain' chef as he constantly mentions his weight throughout the book. In fact he starts this recipe with "I'm too vain..." but it tastes great without all the added cream of a traditional butter chicken curry.

(serves 2)
  • 2 tbsp oil
  • 1 large onion, finely diced
  • 2 tbsp curry paste (I used green)
  • 4-6 chicken thighs, cut into 2 cm chunks
  • 400g can of tomatoes
  • 1/3 cup of chicken or vege stock or white wine
  • 2/3 cup cashew nuts or almond meal (ground almonds)
  • 1/3 cup yoghurt (I use Naturalea acidophilus plain unsweetened although Bill uses thick Greek yoghurt which often contains cream so I've gone ultra healthy & it still tasted yum)
  • 1 tbsp lemon juice
  • steamed rice (I used black rice which has a lovely sweet taste and went well with this but you can use basmati or brown or rice of your choice) OR cauliflower rice
  • lime wedges & handful fresh coriander to serve
  1. Heat oil in a wok or large frying pan over a high heat and brown chicken pieces quickly on each side, remove & set aside.
  2. Lower heat to medium & cook onion for 6-8 minutes until soft & golden.
  3. Add curry paste & cook for another 1-2 minutes stirring until fragrant.
  4. Add tomatoes and stock, stir to combine. Bring to a simmer, reduce heat & cook gently for 10 minutes then add chicken and simmer for another 5 minutes or until chicken is cooked through.
  5. Meanwhile, blitz the cashews in a food processor until finely ground.
  6. Add to the chicken & simmer for a further 5 minutes or until sauce has thickened.
  7. Remove from the heat & stir through the yoghurt &,lemon juice.
  8. Serve with steamed rice, dressed with coriander and a squeeze of lime juice. Bon appétit!

Friday, 12 October 2012

Chicken, Green Bean & Broccoli Soup

This is a wonderfully warming soup by Donna Hay which has now become Trevor's signature dish ;)

Serves 4
Takes around 30 mins

  • glug olive oil
  • 3-4 cloves garlic, finely chopped
  • 1 tsp dried chilli flakes or fresh red chilli, finely sliced
  • 1 tbsp grated lemon rind
  • 1 red onion, sliced
  • 3 spring onions, finely chopped
  • 3 cups chicken or vegetable stock
  • 3 cups miso (mix 2 tbsp miso with hot water) - or just use stock
  • 2 chicken breasts or 4-6 thighs, sliced into bite size pieces
  • bag of green beans, trimmed and cut into bite size pieces
  • head of broccoli, trimmed and cut into bite size pieces
  • 3/4 cup of pearl couscous
  • fresh coriander, roughly chopped
  1. In a large suacepan, warm oil over medium-high heat.
  2. Add garlic, chilli, lemon & onion & cook until onion is soft.
  3. Add stock & bring to a simmer.
  4. Add couscous and cook for around 2 minutes or until couscous starts to get soft.
  5. Add beans, spring onions, broccoli & cook for another 2 minutes
  6. Add chicken & cook until chicken is just done and couscous is soft in the middle.
  7. Spoon into bowls, top with fresh coriander leaves & enjoy! 

(Adapted from donna hay, simple dinners)

Monday, 1 October 2012

Chicken & Prawn Wonton Soup

To make a real quick version during the week I buy some frozen dumplings. When I have time I make my own. I don't eat pork so I use minced chicken and prawns instead. Enjoy!


  • 4 shiitake mushrooms - chopped. I used fresh but you can use dried porcini mushrooms. You will need to soak them for 20-30mins, drain & finely chop, keep the mushroom stock and add to soup
  • 100g raw prawns, peeled & finely chopped
  • 100g minced free range chicken
  • 4 water chestnuts, finely chopped (optional)
  • 4 spring onions (or shallots or fresh chives), trimmed & finely sliced
  • 1 free range egg white
  • salt & freshly ground pepper 
  • 1 1/2 tsp cornflour
  • 1 packet fresh wonton wrappers
  • 2 litres chicken stock
  • 2 cm piece root ginger, minced
  • 2 cloves garlic, minced or finely chopped
  • 1-2 lime kaffir leaves
  • 1 tsp fresh chilli, deseeded & finely chopped
  • 100g pak choi, washed & shredded (or anything 'choi')
  1. Pour stock into a large pot (you want the wontons to move around), add the ginger, garlic & lime kaffir leaf. Bring to the boil then let it simmer while you prepare the wontons.
  2. Mix cornflour with 1 tbsp cold water to make a paste. Or just use water although I find the cornflour helps them stick better
  3. Mix chicken, prawns, water chestnuts, onions, egg white, chilli, mushrooms and season with salt & pepper. Mix well.
  4. Moisten edges of each wrapper then drop about a tsp in the middle of each one or use 2 wrappers per wonton, place tsp in middle and wet edges before placing 2nd wrapper on top. I used a fork to bring the edges together. 
  5. Makes about 26 wontons
  6. Bring stock back to boil, add wontons then simmer for 5 minutes. Stir in the pak choi & cook for a further 2 minutes or until the pak choi is tender and wontons have floated to the surface and cooked through.
  7. Serve & sprinkle with spring onions or garnish of your choice. Enjoy!