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Wonton Soup
wonton soup with shrimp and chicken wonton, baby bok choy, and baby carrots with pan fried shrimp in homemade chicken broth
This is a classic Chinese soup. Wonton is often made with pork and chicken. I use chicken in my wonton to make it a bit healthier.
12 cups or 2 48oz boxes of chicken broth
(see recipe below for homemade chicken broth)
1 lb ground chicken
1 lb raw shrimp (fresh)
1 package wonton wrappers
1 cup baby carrots
4-6 baby bok choy
1 teaspoon soy sauce
1 tablespoons oyster sauce
Cavender’s Greek seasoning
8 garlic cloves (minced)
garlic salt
salt
pepper
Wash the shrimp thoroughly and remove the line in the back. Cut each shrimp into small pieces. Divide the shrimp into 2 portions. Mix half the shrimp in a bowl with the ground chicken. Add in the soy sauce, oyster sauce, and half of the minced garlic (save the other garlic and shrimp to pan fry). Mix in Greek seasoning, fresh ground pepper and a little garlic salt. At this time put the chicken broth in a large pot on the stove. Let it simmer uncovered on high heat. Set out a small bowl of water. To make the wonton, hold one wonton wrapper and gently wet the edges with your finger. Put a small amount of the shrimp and chicken mixture into the wrapper. Fold over the wrapper to make a triangle. Pinch the edges of the triangle together tightly. Make all the wonton until you are out of the shrimp chicken mixture. Add the wonton to the broth. Add in the baby carrots and bok choy that has been ripped into separate sections. After the wonton has been cooking in the broth for five minutes, reduce the heat to medium. Continue cooking for 15 to 20 minutes.
In a medium sized frying pan cook the remaining minced garlic cloves on medium heat. Do not let them burn. Add the shrimp, turning until the shrimp is cooked. Season to taste with Greek seasoning, pepper, and garlic salt.
Serve the wonton soup with the pan fried shrimp on top.
Chicken Broth
1 lb chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg
Quarter the onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
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