Friday, September 20, 2013

Hong Kong Wanton Soup

17.11.2012 - BATAM.  I love Wanton Soup.  I make this wanton soup a none porky wanton soup!! It is with chicken & prawns meats fillings.

Whenever Im making or eating wantons.   Wanton soup can flesh back those good old memories with my former F&B Director Mr. Tso from Hong Kong.  I remember him complaining to the chef and teaching him how to make a bowl of good wanton soup as good as his description of a delicious cantonese / hongkong wanton soup that he had before.  After all that trial and testing, he finally satisfied with a good bowl of wanton soup of his expectation from the Chef, i remember one secret ingredient in that wanton, that is the WATER CHESTNUT!! believe it or not, that thing makes magic in your mouth.

Ok, so now everyone knows the secret recipe! I have no problem to share, come lets all make one good bowl of wanton soup and share with your family!

Happy Cooking.


Wanton Fillings Ingredients:
2 pcs of chicken breast ( cut in small cubes )
1 bowl of medium size prawns, ( no proper measurement, is about a bowl, rice bowl )
1/2 teaspoon chicken granules powder
dash of sesame oil
dash of light soya sauce
1 small pinch of salt
3-4 or more water chestnut (chopped finely)
1tbsp teaspoon corn starch
1pkt wonton wrappers

* I used choy sum vegetable.  Vegetable of your choice, vegtable can be added in after wanton is cooked thru or before served.
* chopped chives

Waton Soup/ Broth  Ingredients :-
cups water
few pcs of chicken legs or 1 chicken tigh
chicken premium stock / chicken granules to taste
Salt & Pepper to taste
1tbsp of Sesame oil to taste
10 cups water


Method:

Clean shrimps/prawns through.  Traditional way, put prawns and cubes chicken breast on the chopping board and chop it very finely and mixed in other ingredients.  The modern, quicker and easier way is to use a hand blender to blend them all.

You can blend the meats first then add in taste ( chicken granules powder, light soya sauce, sesame oil, salt & pepper ) or put in meats with taste together in the blender and blender them then transfer to a mixing bowl add in water chestnuts and con starch.

Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up.

Prepare the broth for wanton soup, first by boiling chicken feet or any parts of the chicken in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Add chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside.

Heat up another big saucepan with clear water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. For a few minutes, you will see wontons are cooked and float to the surface. dish up and continue to boil the choy sum vegetable for few second.   * Do not over cooked the wanton, or else the wanton skin will breakdown into pcs.

Transfer the wontons & vegy into the a bowl of chicken stock cooked and serve immediately.





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