Chinese Chicken Soup Recipe
Ingredients
| Homemade chicken broth | ||
| One 3- to 3 1/2-pound chicken, rinsed | ||
| Onions | 2 Medium, halved | |
| 6 carrots, peeled and halved | ||
| 8 celery stalks with tops, halved | ||
| Parsley sprigs | 2 Cup (16 tbs) | |
| Black peppercorns | 10 To taste | |
| Salt | 2 Teaspoon | |
| Dumplings | ||
| Reserved cooked chicken or 2 cooked chicken breasts, skinned, boned, and chopped | ||
| Carrot | 1/2 , chopped | |
| Scallions | 2 , chopped | |
| Cilantro | 2 Tablespoon, chopped | |
| Grated ginger | 1 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| One 12-ounce package wonton skins (about 56 skins) | ||
| Blanched snow peas, matchstick carrots, chopped cilantro, and chopped scallions for garnish | ||
Directions
For the broth.
Place all the broth ingredients in a large stockpot with enough water to cover the chicken by 2 inches.
Bring to a boil, then reduce the heat.
Cover and simmer until the chicken nearly falls off bones, about 1 1/2 to 1 1/2 hours.
Remove the chicken and cool.
Strain the vegetables from the broth and discard them.
Chill the broth overnight in a covered container.
Chop the chicken breast meat, cover, and chill for the dumplings.
Refrigerate the other chicken meat for another use.
The next day, skim any excess fat from the broth.
Measure 3 quarts of broth to use for the soup.
For the dumplings.
Place the chicken breast meat, carrot, scallions, cilantro, ginger, and soy sauce in a food processor or blender, cover, and blend until processed.
To make each wonton, position one skin with the point toward you.
Spoon 1 teaspoon of the filling just off center.
Fold the bottom point over the filling and tuck it under the filling.
Roll to cover the filling, leaving 1 inch unrolled at the top.
Moisten the right and left corners with water, then bring the corners toward you over the filling and press together to seal.
Repeat until all of the filling is used to make about 55 wontons.
(Filled wontons can be covered and stored in the refrigerator up to 1 day before serving.) For the soup.
In a large stockpot, bring the chicken stock to a boil, then reduce the heat.
Drop the dumplings into the simmering stock and cook for 1 minute.
Ladle the soup into bowls and top with desired garnishes.
Place all the broth ingredients in a large stockpot with enough water to cover the chicken by 2 inches.
Bring to a boil, then reduce the heat.
Cover and simmer until the chicken nearly falls off bones, about 1 1/2 to 1 1/2 hours.
Remove the chicken and cool.
Strain the vegetables from the broth and discard them.
Chill the broth overnight in a covered container.
Chop the chicken breast meat, cover, and chill for the dumplings.
Refrigerate the other chicken meat for another use.
The next day, skim any excess fat from the broth.
Measure 3 quarts of broth to use for the soup.
For the dumplings.
Place the chicken breast meat, carrot, scallions, cilantro, ginger, and soy sauce in a food processor or blender, cover, and blend until processed.
To make each wonton, position one skin with the point toward you.
Spoon 1 teaspoon of the filling just off center.
Fold the bottom point over the filling and tuck it under the filling.
Roll to cover the filling, leaving 1 inch unrolled at the top.
Moisten the right and left corners with water, then bring the corners toward you over the filling and press together to seal.
Repeat until all of the filling is used to make about 55 wontons.
(Filled wontons can be covered and stored in the refrigerator up to 1 day before serving.) For the soup.
In a large stockpot, bring the chicken stock to a boil, then reduce the heat.
Drop the dumplings into the simmering stock and cook for 1 minute.
Ladle the soup into bowls and top with desired garnishes.
Chef
