Fragrant chicken wonton soup

Recipes / Soups

Make classic wonton soup at home.

Recipe «Fragrant chicken wonton soup» presented in category Recipes / Soups, to prepare this dish you will need no more 27 minutes. To make this dish at home by prescription from the author sheff would need: 2 litres salt-reduced chicken stock, 1 tbsp salt-reduced soy sauce, 2cm piece fresh ginger, thinly sliced, 2 garlic cloves, thinly sliced, 1 cinnamon stick , 1 star anise, 1 bunch baby choy sum, 1 green onion, thinly sliced diagonally , 1/4 cup fresh coriander leaves, 1/4 cup fresh mint leaves, Sambal oelek, to serve, 250g chicken mince, 2 garlic cloves, crushed, 1 tbsp salt-reduced soy sauce, 2 green onions, finely chopped, 24 wonton pastry wrappers.

Ingredients:

  • 2 litres salt-reduced chicken stock 
  • 1 tbsp salt-reduced soy sauce 
  • 2cm piece fresh ginger, thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • 1 cinnamon stick 
  • 1 star anise 
  • 1 bunch baby choy sum 
  • 1 green onion, thinly sliced diagonally 
  • 1/4 cup fresh coriander leaves 
  • 1/4 cup fresh mint leaves 
  • Sambal oelek, to serve 
  • 250g chicken mince 
  • 2 garlic cloves, crushed 
  • 1 tbsp salt-reduced soy sauce 
  • 2 green onions, finely chopped 
  • 24 wonton pastry wrappers 

Instructions

  1. Make Chicken wontons: Using hands, combine mince, garlic, soy sauce and onion in a bowl. Place 1 wrapper on a flat surface. Spoon 2 teaspoons mince mixture on 1 half of wrapper. Brush edge with cold water. Fold wrapper over diagonally to enclose filling and form a triangle. Press edges together to seal. Brush corners with a little water. Bring 2 bottom corners together and press to seal. Place dumpling on a baking tray lined with baking paper. Repeat with remaining wrappers and mince mixture. Refrigerate.
  2. Place stock, soy sauce, ginger, garlic, cinnamon and star anise in a large saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes for flavours to develop. Remove from heat. Strain. Discard ginger, garlic, cinnamon and star anise. Return stock to pan.
  3. Meanwhile, separate choy sum leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.
  4. Add wontons and choy sum stems to stock mixture. Bring to the boil over medium-high heat. Boil for 5 minutes. Add leaves. Cook for 2 minutes or until leaves have wilted.
  5. Ladle into bowls. Top with onion, coriander and mint. Serve with sambal oelek.