Chicken Wonton Soup
Today I really badly needed a good bowl of soup and I had 2 reasons to justify my need. Well to start with I woke up little sick; rather too exhausted and secondly I was totally in Oscar-hangover mode! Ok, if you are unaware of this crazy Oscar-hangover mode let me enlighten you right now. It is a mode when you are totally thinking about all the beautiful stars, their dresses, their bodies, those super toned legs and absolutely flat abs and telling yourself it is going to be only soups and salads from today and nothing else. I hate this mode but every year I get into it, live in it for a day or two and then totally and shamelessly get back to my food love. What to say, I love food
My reasons may sound little crazy but my Chicken Wonton Soup is to die for! You really don’t need any reason to enjoy this wonderful soup. Lightly fragrant broth with spicy wontons; this soup is a perfect blend of textures and flavors. You can adjust the heat in the broth and wonton as per your taste; also you can make the broth up to 2 days ahead and just reheat when you are ready for the soup.
A big bowl of soup, comfy pajamas and may be a good movie… A perfect day if you ask me!
If you love asian cuisine and want more easy and delicious recipes to cook and enjoy you should check out Rasa Malaysia, the largest asian blog and my absolute favorite!
- 8 cups chicken stock
- 2 scallion stalks
- 1 2-3inch piece fresh ginger, peeled and sliced
- 2 garlic cloves, chopped
- 2 tablespoons soy sauce
- 1 teaspoon oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vine vinegar
- 1 tablespoon chili sauce (optional)
- Salt as per taste
For Chicken Filling-
- ¼ pound ground chicken
- 2-3 tablespoons minced scallions
- 1 tablespoon chopped cilantro
- 1 teaspoon garlic, minced
- 1 teaspoon ginger minced
- 1 tablespoon soy sauce
- 1 teaspoon chili sauce
- 2 teaspoons sesame oil
- ¼ teaspoon black pepper powder
- Salt as per taste.
- 20-24 wonton wrappers (square)
- Some chopped scallion and cilantro for garnish
Preparing the Broth-
- In a large pot heat add a teaspoon of oil on high heat. When the oil shimmers, add chopped garlic and stir-fry for 20-25 seconds. Now quickly add the chicken stock along with whole scallions and sliced ginger. Bring it to a boil over medium-high heat and then reduce the heat to low; cover the pot and simmer for 10-15 minutes to let the flavors come together.
- Now add soy sauce, chili sauce and sesame oil, stir and remove the broth from the heat. Strain the broth and keep aside.
- In a large bowl combine all the ingredients for the filling and mix well.
- Fill a bowl with little water to seal the wonton; keep aside. Remember wonton wrapper dries out very fast, so work with one wrapper at a time and keep the rest cover with damp kitchen/paper towel.
- Take a wonton wrapper and moisten all 4 edges of the wrapper with water using your fingertip. Place about 1 teaspoon of the filling in the center and fold in half over the filling to make a triangle. Press firmly the sides to seal.
- Place the stuff wonton on a parchment-lined cookie sheet; keep them covered with kitchen towel while you fill the rest of the wontons
- Bring the reserved broth to a boil on medium-high heat; reduce the heat to medium-low. Add the prepared wontons and cook, stirring occasionally, until they feel firm at the filling part, 5-6 minutes.
- Take the soup out into serving bowls, garnish with chopped scallions and cilantro. Serve immediately.
Feel free to adjust the heat as per your taste.
Also soy sauce has salt, so go light on salt when adding to both broth and filling.
If you want to check the seasoning in chicken filling, take about 1/2 teaspoon of filling mixture fry it with just few drops of oil on a skillet until it is well cooked and taste.