Chicken Wontons With Spicy Asian Broth Recipes

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

CHICKEN WONTONS WITH SPICY ASIAN BROTH

Steps:

• Method: 1. Combine the water stock cube, water, fish sauce, lemon grass, lime leaves, ginger, chilli, coriander roots and garlic in a large saucepan. Bring to the boil over medium-high heat. 2. Gently simmer, covered, for 5 -10 minutes or until fragrant and reduced slightly. 3. Remove from heat. Strain through a fine sieve into a clean large saucepan. Discard solids. 4. Meanwhile, combine the chicken, garlic, sliced green shallots and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of chicken mixture in the centre of each wrapper. Wrap up each wonton - following the directions the page. 5. Bring soup back to a simmer over medium heat. Add wontons and asparagus and simmer, covered, stirring occasionally, for 4 minutes or until wontons are cooked 6. Remove from heat. Stir in coriander and green shallot. 7. Divide wontons and soup among serving bowls. Serve immediately.

WONTON SOUP ALA COLLEGE INN CHICKEN BROTH

Steps:

• TO MAKE THE WONTONS:.
• In a medium bowl mix filling ingredients thoroughly.
• Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
• Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
• TO COOK THE WONTONS:.
• In medium sauce pan bring 2 quarts of water to a boil (1st boil).
• Add wontons, stir. Cover and return to boil (2nd boil).
• Add 1 cup cold water and return to boil again (3rd boil).
• FOR THE SOUP:.
• In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.
• Garnish with green onions. Serve.

CHICKEN WONTONS (& QUICK WONTON SOUP)

Steps:

• for wonton soup broth :.
• Simmer broth, ginger & shallots gently. Do not add cilantro until serving broth with dumplings.
• Wet a paper towel and place it over the dumpling/wonton wrappers to keep them moist.
• Place the ground chicken, shallots, scallions, mushrooms, garlic, water chestnuts, shrimp, ginger, salt and pepper in a large bowl and stir to combine.
• Add the soy sauce and stir again.
• Bring the salted water to a boil.
• Peel off a dumpling wrapper and place 1 tablespoon of filling in the middle of the wrapper.
• Moisten the edges of the wrapper and fold into a crescent or scrunch up into a teepee if planning to use in wonton soup.
• Press down on the edges with the tines of a fork if making crescent shape.
• Repeat this process with all the wrappers, making sure not to overlap the dumplings on the plate or they will stick together.
• In batches, place the dumplings in the boiling water and cook. When they float to the surface, they are finished.
• Remove wontons with wire skimmer or slotted spoon. Serve on plates with soy sauce or place in a broth and serve in broth as a soup. Makes about 60 wontons.