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Archive for September 24th, 2008

This recipe is the real McCoy, from Steamy Kitchen blog. All of Jaden’s recipes look soo good, and I really wanted to try this one. I substituted chicken for the pork, but followed the rest of the recipe. Perfect on a cool fall evening, with an authentic Asian flavor. Yum! Enjoy!

Wonton noodle soup recipe

1/2 pound ground chicken

2 stalks scallion, finely minced

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon cornstarch

1/4 teaspoon sugar

1/2 teaspoon sesame ol

1/2 pound wonton wrappers, room temperature, covered with a damp towel

1 tablespoon cornstarch + 1/4 cup cold water (cornstarch slurry)

2 quarts chicken broth

8 ounces dried wonton noodles (or thin, egg noodles)

1/2 pound bok choy, leaves separated and washed well

1 teaspoon sesame oil

In a large bowl, combine the chicken, scallion, soy sauce, rice vinegar, cornstarch, sugar and sesame oil. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush with the cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges and encase the filling. Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.

In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature. Turn the heat to medium-high and add the wontons. Bring pot back to boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a bil and again, add the remaining 1 cup of reserved broth.

Keep the heat on the pot (you still need to cook the noodles and bok choy), while using a sieve to scoop up the wontons and distribute amongst the bowls. Cook the noodles according to the package instrucitons. Add the bok choy to the pot during the last minute of cooking noodles and let simmer, until cooked through. Ladle broth, noodles and bok choy to bowls. Drizzle just a few drops of sesame oil in each bowl. Makes 4 servings

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