Chinese

Chicken wonton soup

Name: Chicken wonton soup recipe
Yield: 6
Cuisine: /chinese
Ingredients: 60 wonton wrappers; 2l chicken stock; 12 dried shiitake mushrooms; 40.00 ml soy sauce; 40.00 ml Chinese rice wine (shaohsing); Lao Gan Ma or other crispy chilli oil, to serve; Sliced long green shallot, to serve; 100g chinese cabbage; 500g chicken mince; 125.00 ml chopped garlic chives; 3 long green shallots, thinly sliced; 30.00 ml light soy sauce; 20.00 ml Chinese rice wine (shaohsing); 2 tsp cornflour; 1 tsp finely grated ginger; 1 tsp caster sugar; 1 tsp sesame oil; 1 leftover frame from a roasted chicken; 1 onion, halved; 1 carrot, chopped; 1 celery stalk, chopped; 1 garlic bulb, split; 4 thyme sprigs; 1 bay leaf; 1 tsp black peppercorns

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by Danielle Alvarez

May 23, 2024

"There is nothing that feels more nourishing or comforting than a homemade brothy soup. This version, with a fairly classic wonton filled with chicken mince instead of the usual pork or prawns, is an utter delight to make and eat. A homemade wonton soup is only as good as the broth it’s served in. A perfect use for a homemade stock made from last night’s roast chicken. This is fortified with shiitake mushrooms, soy sauce and shaohsing, which give it a decidedly Chinese perspective." – Danielle Alvarez

60 wonton wrappers
8 cups (2L) homemade roasted chicken stock
12 dried shiitake mushrooms
2 tbs soy sauce
2 tbs Chinese rice wine (shaohsing)
Lao Gan Ma or other crispy chilli oil, to serve
Sliced long green shallot, to serve

Wonton filling

2 cups (100g) shredded wombok
500g chicken mince
1/2 cup chopped garlic chives
3 long green shallots, thinly sliced
1 1/2 tbs light soy sauce
1 tbs Chinese rice wine (shaohsing)
2 tsp cornflour
1 tsp finely grated ginger
1 tsp caster sugar
1 tsp sesame oil

Roasted chicken stock

1 leftover frame from a roasted chicken
1 onion, halved
1 carrot, chopped
1 celery stalk, chopped
1 garlic bulb, split
4 thyme sprigs
1 bay leaf
1 tsp black peppercorns

Method

1.

For the filling, place wombok and 1 tsp fine salt in a medium bowl. Using hands, toss and crush the salt and cabbage together, then stand for at least 15 minutes. Crush it up again and then rinse under cold water and squeeze it as dry as you can.
2.

Place the cabbage and remaining wonton filling ingredients in a large bowl. Add 1 tsp fine salt and stir well to ensure everything is evenly mixed.
3.

To make the wontons, set up a little work station with a baking paper-lined tray, your bowl of filling, a teaspoon and a small dish filled with water that you'll use to help you seal the wontons.
4.

Take one wrapper and add a 2 tsp measure of filling in the centre. Dip a finger in water and brush water on 2 of 4 sides of wrapper. Pinch all sides of wrapper up and over the filling and press them together to seal it to form a little parcel.
5.

Set on the tray and repeat with remaining wrappers until all filling is used. You may have a few extra wrappers, depending on how generously you’ve filled them. Reserve for another use or boil them with the dumplings.
6.

To make the stock, place the saved frames and bones from a roast chicken in a large saucepan with the remaining ingredients. Cover the bones with 3-4cm cold water and bring to a low simmer. Simmer for 2-3 hours. Strain through a fine sieve, discarding solids.
7.

Bring a large pot of water to the boil. Combine the chicken stock and the shiitake mushrooms in another large saucepan and bring to a simmer. Add the soy sauce and wine and check seasoning. Reduce heat to low and keep warm.
8.

Add the wontons to the boiling water and when the water begins to boil again, add 1 cup (250ml) cold water. Return to the boil once more and boil again for 2-3 minutes. Check one wonton by cutting into it to make sure it‘s cooked through.
9.

When cooked through, scoop wontons into bowls and top with hot broth. Top with crispy chilli oil and sliced shallot to serve.