Wan Tan Soup

For the wan tan soup, remove one breast from the chicken and place it in the refrigerator.

Clean and peel the leek and carrot, cut them into coarse pieces and put them into a large saucepan full of water with the rest of the chicken. Bring to a real boil once and season with salt and pepper. Continue to simmer on low heat for about 45 minutes.

In the meantime, mix the flour with baking powder, add the egg and knead everything together into a smooth dough. Wrap it in plastic wrap and let it rest for half an hour.

Soak the dried mushrooms in cold water for at least an hour.

Cut the boneless chicken breast into small pieces, and mix with soy sauce and half of the chopped cilantro leaves and let sit in the refrigerator.

Pour the chicken soup through a sieve, season and simmer on low heat. Remove the cooked chicken from the bones and cut into cubes.

Roll out the dough very thinly, cut into rectangles and brush the edges with egg yolk. Place the marinated meat cubes in the center of each rectangle and close them well.

Add the Asian chicken ravioli, along with the soaked mushrooms to the gently simmering soup and cook for 8 to 10 minutes.

Clean the spring onions and cut into rings. Divide into soup bowls with the remaining cilantro leaves and the cooked chicken and pour in the wan tan soup.

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