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Egg Noodles in a Chicken Feet Broth
Recipe by Khanh Ong
Warm up those chilly nights with this healthy Asian inspired Whiting Filled Wontons and Egg Noodles in a Chicken Feet Broth with Whiting, Spiced with Galangal, Coriander Root, Spring Onion Root dish
- Steps
- Ingredients
Ingredients
Chicken Feet Broth
Charred Spring Onions
Whiting Filled Wontons and Egg Noodles
Poached Whiting
To Serve
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Steps
- For the Chicken Feet Broth, place the chicken feet into a large saucepan over medium high heat. Allow to caramelise for 5 minutes, stirring occasionally.
- Meanwhile, place the galangal, coriander, spring onions, 5 spice, 1 tablespoon grapeseed oil and ½ a teaspoon of salt into a small food processor and process to a fine paste. (Reserve the food processor without rinsing.)
- Add to the chicken feet along with 2 tablespoons of grapeseed oil and cook, stirring until fragrant, about 5 minutes.
- Deglaze the pan with 3 cups water, scraping the base of the pan. Add the vinegar's, honey and sugar and allow to simmer for 25 minutes.
- Taste and season with salt and extra black vinegar, if desired.
- Strain the broth through a fine sieve and set aside in a small saucepan.
- For the Charred Spring Onions, drizzle the spring onions with oil and cook in a hot grill pan until charred and tender. Remove from the heat and set aside.
- For the Wontons and Noodles, place flour, eggs, oil and salt into a bowl and combine. Add ½ tablespoon at a time, if required, until dough comes together and no longer sticks to the side of the bowl.
- Transfer dough onto a floured surface and knead until tight and smooth, about 5 minutes.
- Cover with a clean wet tea towel and allow to rest.
- For the filling, place whiting, egg white and a good pinch salt into the reserved food processor and pulse for 1 minute until combined. Set aside in the fridge.
- Bring a large saucepan of salted water to the boil.
- Divide the dough into 3 equal portions and knead each portion for 1 minute.
- To make the noodles, pass one portion of the dough through a pasta machine to the 2nd thinnest setting. Pass the sheet through the spaghetti attachment. Dust lightly with additional flour and shake to remove excess.
- Place the noodles into the boiling water and to cook until noodles rise to the surface, about 2 minutes. Remove from the water and drain well. Drizzle with a little oil, toss gently to coat and set aside until required for serving.
- To make the wonton wrappers, pass a portion of dough through the pasta machine through to the lowest setting.
- Coat the sheet of dough with flour, fold in half, cover again with flour, fold in half again, cover with flour again, fold in half again and cover with flour once more to produce 8 layers of dough.
- Using a rolling pin, roll the layered dough to thin it out then cut it into 8 x 8 cm squares. Set aside, keeping covered.
- Repeat the process with the remaining portion of dough to make a total of 16 wonton wrappers.
- To assemble, place a wonton wrapper onto a bench so that a corner points towards you. Spoon 1 heaped teaspoon of the filling into the centre of the wrapper and fold the bottom corner away from you onto the top corner, squeezing around the filling gently to release any air bubbles. Press the edges to seal, using a little water if required. Fold the left and right side corners towards the centre so they are overlapping and press together to seal. Repeat with remaining wrappers and filling to make 16 wontons.
- Return the saucepan of water to the boil. Add the wontons in batches and cook until they rise to the surface, about 2-3 minutes. Remove from the water and set aside.
- Return the reserved Chicken Feet Broth to a simmer. Cut each whiting fillet in half and simmer in the broth until just cooked, about 2-3 minutes. Remove from the heat.
- To serve, divide the egg noodles between four bowls. Add 4 wontons and a piece of whiting to each. Add the charred spring onions, fresh spring onion and some coriander. Pour over the hot broth and serve.
