Chicken Wonton Soup With Spicy Chili Oil (红油抄手)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Grate the zucchini on the largest holes, toss with ½ tsp salt for a minute, and leave 10 minutes. Squeeze out as much liquid as you can.
2. In a large bowl, combine the ground chicken, ginger, garlic, soy sauce, oyster sauce and black pepper. Stir in one direction for 3–5 minutes until the filling firms up.
3. Add the zucchini, diced scallion and a drizzle of sesame oil, and mix well.
4. Put a spoonful of filling in the middle of each wrapper. Wet half the edge, fold in half, press out all the air, then seal and pinch the edges together.
5. Make the flavour base in a bowl: press 2 garlic cloves, then add sugar, 2 tsp soy sauce, 2 tsp oyster sauce, 2 tsp Chinese black vinegar, Sichuan peppercorn powder to taste, and 1–5 tbsp chili oil to taste.
6. Bring 6–8 cups of chicken stock or water to a boil. Stir to make a whirlpool and drop in the wontons so they don't stick to the bottom.
7. Stir the wontons about every 20 seconds. They float after about 2 minutes; then lower the heat and keep a gentle simmer for another 5–6 minutes without a rolling boil.
8. When nearly done, add the baby bok choy or other greens and blanch 20–60 seconds, depending on preference.
9. Turn off the heat. Ladle about ½ cup of the broth into the flavour base, then add the desired number of wontons and greens. Top with diced scallion and cilantro.

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

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GarlicGingerScallionZucchiniGround chickenBok choyWonton wrapper