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Chicken Wonton Soup

Chicken Wonton Soup

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An absolute staple in Chinese cooking.

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Soup Base
1.5 kg chicken bones (backs, necks and wings)
2.5 litres water
3 slices fresh ginger
200 g carrot
200 g celery
½ small chilli
2 spring onions, cut into 1-inch pieces
1 Tbsp (15 ml) Chinese rice wine or dry sherry
1 star anise
1 Tbsp (15 ml) chopped coriander roots and stalks
salt, to taste
shitake mushroom stalks
white pepper

Wontons
4 pieces each of chicken thigh deboned and skin removed and cut into small cubes
pinch of bicarb
¼ tsp (1.75 ml) corn flour
1 tsp (15 ml) Soy sauce
white pepper & salt to taste
1 Tbsp (15 ml) minced spring onion
½ tsp (2.5 ml) grated ginger
½ tsp (2.5 ml) garlic
3 Shitake mushroom dehydrated and chopped
50 wonton wrappers

To Assemble
100 g baby bok choy cut into thick strips
100 g Chinese cabbage cut into thick strips
2 Tbsp (30 ml) spring onion, chopped
100 g shitake mushroom sliced thinly
½ cm ginger, finely julienned
1 tsp (5 ml) sesame oil

Soup Base
Place the chicken bones into a large saucepan with enough water to cover. Bring to the boil, then pour off the water, and pour fresh water into the saucepan with the bones. Add the ginger, spring onion, rice wine, star anise, coriander.
Bring to a gentle simmer, skim as needed. Cover, lower the heat and continue to simmer for two hours. Ensure that the stock never boils rapidly.
Strain through a strainer lined with muslin cloth. You want your stock to be as clear as possible. (If you are short on time, buy good quality stock and flavour with ingredients specified.)

Wontons
Combine all of the ingredients in a bowl and then place into a small food processor and process to a mince consistency.
Be sure to work quickly to keep the mixture as cold as possible and do not over work. Once it comes together stop blending it.
Place a teaspoon mixture in the centre of each square wrapper. Brush edges with water. Bring the edges to together at the top, so it forms a triangle. Continue to pinch edges all the way around then bring two furthest edges together to close, it will almost look like a tortelloni.

To Assemble
Bring the stock to the boil and add all ingredients apart from the spring onion
Bring to a simmer and cook gently until vegetables are soft
Bring a separate pot of water to the boil, add salt and cook dumplings. As soon as they rise to the top they are cooked.
Place a few dumplings in each bowl, ladle soup into each bowl over the dumplings
Serve with a sprinkle of spring onions

Note:
You can use prawn or pork for the dumpling filling.