Chicken Wonton Soup


Here's a copied recipe from the local Chineese take-out for
Chicken Wonton soup if interested.

Ingredients:

1 Carrot
1 Can of Baby corn, should be in the Asian foods section.
1 bunch of Brocklie
1 Chineese Cabbage, or it may be called Napa cabbage.
1 package of Wonton Wrapers, should be in the refrigerated area
  with the cheese, or maybe in the produce section.
2 Celery sticks.
1 Chicken breast, or thigh, legs, or other parts of your choice.
1 bunch Green Onions
1 Zucchini Squash

Start out cooking the chicken slowly in a pan with a little water.
Or, you can brown the chicken in the pan and then add water.
Add spices as desired. I put in a clove of garlic, and 1 teaspoon
salt, and 1 teaspoon soy sauce, and some black pepper.

When the chicken is cooked, take a few pieces out and chop
them up and mix with chopped green oinions and ginger or
whatever other stuff and spices you like.

Then take out a wonton wrapper and put some of the mixture
in the middle. Then wet the edges of the wrapper with water
so it's soft and fold the wrapper over from one corner to
the other so it makes a triangle. Then take a little more
water on your finger and rub the wonton edges to seal the wrappers.

Then make another 5 or 6 wonton wraps, and fry them all in
a pan for a few seconds. A few seconds on one side and a few seconds
on the other, just so they are slightly brown and won't fall apart.
Might have to add a little oil to the pan so they don't stick.

Next go back to cooking the chicken and add more water as it cooks
so you get a broth with chicken pieces that's enough for the soup.
I use about 5 cups of water and one chicken thigh with the fat cut off.

While the chicken is slowly cooking (low heat), you can chop up the vegetables.
Slice the carrot and squash, and break the broklie into small pieces.
Chop the green onions into 2 or 3 inch segments and celery into
whatever pieces desired. Take 2 or 3 leaves from the cabbage and cut
them up into pieces of your choice. I also add 1 medium mushroom
sliced.

Open the can of baby corn and take out a few pieces and cut them
in half if they are too long for single bites. Add the cut corn
to the other vegetables.

Then raise the chicken broth to boiling (on high heat), and then add
all the vegatables and cook until the soup returns to boil, probably
3 or 4 minutes. Then add the wontons and cook for another couple minutes
and serve.

Takes some time to do, but I was happy with the results.

Back To Main Page 

-Bill