BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe

By Souped Up Recipes · 60 min

Ingredients

Instructions

1. Soak the cinnamon stick, bay leaves, star anise, cloves and dried chillies in hot water for 20 minutes, then drain well.
2. Dice the onion, finely chop the garlic (optionally rinse it in a sieve and pat dry), cut the scallions into 2-inch pieces, and finely slice the ginger.
3. Dice the garlic chives (or other vegetables).
4. Pour the oil into a wok, add the diced onion and simmer on medium-low heat for 5 minutes.
5. Add the garlic, ginger, scallion pieces and the drained spices. Keep simmering on medium-low heat, stirring constantly, for 20 to 30 minutes until the onion and garlic are lightly golden.
6. Drain off the oil and store it in a sealed container; it keeps for 2 months in the fridge.
7. Remove the spices, scallions and ginger slices, and save the fried onion and garlic for the filling.
8. Roughly dice the shrimp and put them in a large bowl with the ground chicken.
9. Season with soy sauce, fish sauce, oyster sauce, Chinese cooking wine and white pepper to taste.
10. Stir the mixture in one direction for 5 minutes. Add the fried aromatics and the diced garlic chives and stir until well combined.
11. Place some filling in the middle of each wonton wrapper, gather the edges and pinch closed. This makes 50 to 60 wontons.
12. Bring 8 cups of chicken stock to a boil and season with salt to taste. Add the wontons and cook over medium-low heat until they float and the pot returns to a simmer.
13. Add 1/2 cup cold water, wait for the soup to simmer again, and cook about 8 to 10 minutes in total.
14. Optionally add baby bok choy. Drizzle in 1 to 2 tbsp of the aromatic oil and garnish with diced scallion.

Summarized from Souped Up Recipes's video. Watch it for the details.

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