001 Wan Tan Soup

Ingredients (for 3 ppl main course, 5-6 starter):

• 150 g freezed Wan Tan plates
• 100 g chicken breast fillet
• 100 g mushrooms
• 20 g cornstarch
• 1,5 l chicken broth
• 1 hand full of Mu-Err Chinese mushrooms
• soy sauce
• 1 spring onion
• oil, salt, pepper, sugar

Thaw the Wan Tan plates at room temperature (Best take it out the night before).

Put the chicken broth on the stove. Cut the chicken breast, Mu-Err mushrooms and spring onion. Mix it with a table spoon of oil and one of soy sauce, a pinch of salt, half a teaspoon of sugar, pepper and cornstarch.

Place a teaspoon of the mixture on each of the Wan Tan plates. Moisten the edges, fold triangles and press the edges together. Put the Wan Tans in the chicken broth together with sliced mushrooms and season the soup with soy sauce. Simmer it for 5 minutes, then serve the Wan Tan soup with some chopped green of the spring onion.