Wonton Soup Ala College Inn Chicken Broth Recipes

BAMBOO SHOOT WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot.
• Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.)
• Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.
• Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring
• occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

CHICKEN BROTH

Steps:

• In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
• Add water.
• Bring to boiling; reduce heat.
• Cover and simmer for 2 hours.
• Remove chicken.
• Strain broth through cheesecloth placed in colander.
• Discard vegetables and seasonings.
• Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

CHICKEN BROTH

Steps:

• Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
• Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
• Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
• Remove the lid and simmer, uncovered, for another 3.5 hours.
• Strain the liquid of all solids, taste, and season with salt to taste.

MENNONITE STYLE CHICKEN BROTH

Steps:

• Place the chicken in a large pot and cover with water to the top.
• Bring to a boil.
• As it boils, skim off the fat.
• Lower heat to a simmer and add the onion and salt.
• Continue to simmer on the lowest heat.
• When it is approximately one hour to serving, add the rest of the seasonings.
• Take the meat out, reserving same for later in the meal.
• Transfer liquid through a sieve to skim out of the broth.
• Serve with homemade noodles and people will never want the store bought stuff again (hopefully!).

SAVORY CHICKEN AND BROTH

Steps:

• Remove skin and fat from the chicken thighs.
• Place on the bottom of a slow cooker/crock pot.
• Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
• Mix together until chicken pieces are coated with the seasonings.
• Pour in the canned chicken broth and beer and stir well.
• Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
• Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
• Pour the broth into a glass jar and store in refrigerator until ready to use.