Wonton Noodles

Ingredients :

½ lb barbequed Chicken sliced
8 'coils' [individual portions] wonton noodles [Chinese thin egg noodles]
16 cups chicken stock [you can make your own clear chicken soup or use a good store bought chicken stock]
½ lb Choy Sum [also called Chinese Chard Chinese Flowering Cabbage or Bok Choy Sum] [Sawi Manis in Malay], cut into bite-size
2 stalks scallions, finely chopped [optional]
4-6 fresh green Serrano chilies,finely sliced [optional]
½ cup white vinegar [optional]

Ingredients for Wontons:

½ lb fresh minced [chopped] fairly lean Chicken
40 wonton skins [more or less]
1 egg
3 cloves garlic, finely mashed or pounded
½ inch ginger, finely grated
1 tablespoon oyster sauce
2 teaspoon soy sauce
1½ tablespoon corn flour
½ teaspoon white pepper
½ teaspoon salt
1 teaspoon corn flour combined with 2-3 tbsp water, for sealing wonton skins [Stir well just before use]

To Prepare Wontons:

1. In a bowl combine minced chicken, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
2. Put a heaped teaspoonful of chicken into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'.
3. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].

To Prepare :

1. Finely slice green Serrano chilies,add white vinegar, set aside in a condiment dish.
2. In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
3. In a large pot, bring water to a rapid boil, blanch choy sum until just aldente, strain well, set aside for garnish.
4. In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
5. Drain well and put into individual serving bowls.
6. In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
7. Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast chicken, blanched choy sum and chopped scallions.
8. Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side
9. 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil.
10. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions.