Chicken Wonton Soup

My friend Jennifer from Shanghai gave me this recipe ! Once you make it yourself, you’ll never order out !

The best wonton soup you’ll ever have… trust me !

8 Cups Chicken Stock – I often use store bought chicken stock.)
2 Garlic Cloves
2 Spring Onions
4 cm piece Ginger, cut in large pieces
2 Tablespoon Light Soy sauce
Sea Salt to taste

300 gr ground Chicken
1 Tablespoon finely grated Ginger
1 Garlic clove finely grated
1/2 teaspoon white Pepper
1 Teaspoon Sesame Oil
1/4 Cup Chicken Stock
2 Teaspoon Cornflour
1 Egg

1/4 Cup Chicken Stock
40-45 Wonton Wrappers (life is too short to make your own)

Place chicken stock, garlic, spring onions, ginger and soy sauce in a large pot. Bring to a boil and reduce the heat to medium and simmer for 25-30 minutes, until the ginger, garlic and spring onions infuse their flavour to the broth.

In the meantime, make your wonton filling.
In a large bowl add the chicken, ginger, garlic, pepper, sesame oil, chicken stock, egg and cornflour and mix well for a few minutes. The mixture will be quite wet and sticky.
Place a heaped teaspoon of the mixture in the centre of a wonton wrapper. Moisten the edges with water.
Fold the wrapper over the filling to form a triangle.

Moisten the 2 side points and then bring them together and press firmly.
Place the Wontons on a large tray with parchment paper, and place them in the fridge, until you are ready to cook them. By the way, wontons freeze beautifully.
In a separate large pot, bring water to a boil and cook the wontons for about 3-4 minutes until the filling is cooked
If you use frozen wontons, cook them for 3-4 minutes and then pour a glass of water in the boiling water. Once the water is back to a boiling point, the wontons should be ready..
Use a slotted spoon to drain the wontons and divide among the serving bowls. Ladle over the warm broth and sprinkle with coriander and finely sliced spring onions. Heavenly !

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