Wonton Soup
Serving: 15 wontons or 3 servings of wonton soup
Ingredients
| Stock Ingredients | |
|---|---|
| 1 1/2 pound | leg quarters (chicken thighs and legs) |
| 1 1/2 pound | lean pork |
| 1 1/2 pound | ham |
| 10 cups | water |
| Soup Ingredients | |
|---|---|
8 oz. |
peeled and deveined medium size shrimp |
| 1/8 teaspoon | sesame oil |
| 1/2 teaspoon | chicken bouillon powder |
1/8 teaspoon |
fish sauce |
| 1 small pinch | salt |
| 3 dashes | white pepper powder |
| 1 oz | yellow chives (chopped finely) |
| 1/2 teaspoon | corn starch |
| 15 | wonton wrappers |
| 3 cups | stock |
| Salt to taste | |
| White pepper powder to taste | |
| Sesame oil to taste | |
Preparation
Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use.
Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces.
Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning.
Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up.
Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside.
Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are cooked and float to the surface.
Transfer the wontons out with a hand strainer and divide them into 3 equal servings. Pour a ladleful of stock over each serving and serve immediately.
