Technology Report

Students in Year 11 Food Studies have kicked off their second term by investigating the influence of migration on Australian culinary culture.

As part of their research, they produced the recipe 'Chicken Wonton Soup'. Wontons, similar to Italian ravioli or tortellini, are small Chinese dumplings made of thin dough, typically filled with a savory blend of minced meat, seafood and vegetables. The shape of wontons can differ, based on how the wrappers are folded. 

This recipe offers versatility and is sure to win the hearts of experienced home cooks and become a firm favorite for the chilly winter months.

Chicken Wonton Soup

Serves 2 

INGREDIENTS

Soup

500 ml chicken stock (Tip - 500ml water + 2 teaspoons chicken stock)

2 teaspoon Shaoxing wine (Chinese cooking wine)

½ teaspoon soy sauce teaspoon ginger

3 choy sum, leaves separated and washed – put aside 

Chicken Wontons 

200 grams chicken mince

½ teaspoon ginger, finely grated

½ carrot, grated

2 teaspoons vegetable oil

½ teaspoon sesame oil

¼ teaspoon white pepper

¼ teaspoon salt

10 wonton wrappers (Tip – can be purchased from the fresh pasta fridge section of your supermarket)

Soup Method

1. Place the chicken stock, Shaoxing wine, soy sauce and sliced ginger in a medium saucepan.
2. Bring to the boil and simmer for 2 minutes. Remove from heat, cover with a lid and set aside.

Chicken Wonton Method 

1. Combine the chicken mince, ginger, grated carrot, vegetable oil, white pepper and salt in a medium mixing bowl and stir well to combine.
2. Place one teaspoon of the filling in the centre of a wonton wrapper. Dab water on each of the long sides of the wonton wrapper.
3. Fold the wrapper in half to create a rectangle and use your thumb and forefinger to press the sides firmly together to seal. 
4. Hold the bottom corners of the rectangle (the filling side, not the seam side) and dab one of the corners with a little water. Fold the top of the seam side over towards the filling.
5. Repeat the process x 9 times.
6. Turn the soup back on, and bring to a simmer. Add 5 wontons at a time and simmer for 4 minutes, stirring them occasionally, to ensure they do not stick to the bottom of the saucepan the saucepan. 
7. Remove the wontons with a slotted spoon to the serving bowl. Repeat the process with the remailing 5 wontons.
8. While the wontons are cooking chop the choy sum leaves. After you have removed the last remaining wontons, add the chopped leaves. Simmer the leaves for 1 minute. With tongs divide the leaves between the 2 bowls.
9. Carefully pour the remaining stock between the 2 bowls. Serve with a soup spoon.

Multicultural Foods Street Food Expo

On Wednesday, 5th June our Year 9 Multicultural Foods students ran a street food expo!

Students were tasked to research cuisine for a country of interest and then create a finger-food appetiser.

The Year 9’s created a variety of engaging infographics to accompany their dish and overall presentation. On expo day there was energy in the air as the food was prepared and bench layouts designed to highlight specific countries. Overall it was a great design experience for students and they relished the practical experience. This is what the students thought:

“It was an interesting experience, trying different foods from a range of cuisines."

 

“Every recipe was well presented and prepared.”

 

“It was good to work in a team.”

 

“I tried many interesting dishes and enjoyed the experience.”

 

“ (It was) A very interesting activity and it introduced me to many different cuisines.”