Chicken Wontons With Spicy Asian Broth Recipes

ZESTY WOR WONTON SOUP RECIPE

Steps:

• Set out a medium mixing bowl. Add ground pork or chicken, scallions, soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Mix until well combined.
• Lay out several wontons wrappers. Set out a small dish of water to act as glue. Place 1 ½ teaspoons of the met filling in the center of each wonton. Use your finger to paint a line of water along two connected edges. Fold the wet corner up to meet the opposite corner. Use your fingers to close and seal the edges of the wonton wrapper, making a triangle shape.
• Now use your finger to dampen the two bottom corners. Bring them together and pinch to seal. Repeat with the remaining wonton wrappers and filling.
• Set a large 6-8 quart saucepot over medium-high heat. Add the sesame oil, garlic, and ginger. Sauté for 2 minutes, to soften the aromatics, then pour in the chicken broth and soy sauce. Bring to a simmer. Simmer the soup base for 10 minutes.
• Meanwhile, load soup bowls with shredded chicken, bok choy, sliced mushrooms, and scallions. (These ingredients will steep in the hot broth, "Hot Pot" style!)
• Once the soup has simmered 10 minutes, reduce the heat, and gently lower the wontons into the soup. Simmer on medium-low for 2-3 minutes. (DO NOT over-cook the wontons or they will open up and disintegrate into the soup.) Then ladle the wonton soup broth into the bowls. Serve hot.

CHINESE CHICKEN BROTH

Steps:

• In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.
• Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.
• Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.

CHICKEN WONTON SOUP

Steps:

• In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.* Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions. Stir in wontons until cooked through, about 2-4 minutes. Serve immediately.

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.

17 BEST ASIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian soup in 30 minutes or less!

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.

EASY SPICY GARLIC CHICKEN BROTH

Steps:

• Heat the oil in a pot set over medium heat.
• Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
• Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
• Taste and adjust seasoning as preferred then serve.

SPICY CHICKEN AND CILANTRO WONTONS

Steps:

• In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.
• Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

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.

SESAME CHICKEN DUMPLINGS IN SPICY BROTH WITH GARLIC CRISPS

Steps:

• 1. In a medium bowl, combine the raw chicken, bok choy, 1 tablespoon ginger, garlic, 2 tablespoons soy sauce, and a pinch of black pepper. 2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.3. Heat 2 tablespoons of oil in a medium pot. When the oil shimmers, add the shallots and cook until fragrant and caramelized, about 4 minutes. Add 1 tablespoon ginger and cook another minute. Add the broth, 1/4 cup soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate. 5. In the same skillet, add the remaining 2 tablespoons oil, the Panko, thinly sliced garlic, 1 tablespoon sesame seeds, and a large pinch of red pepper flakes. Cook until lightly toasted, 3 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. 6. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with garlic crisps, green onions, and chili oil. Enjoy!