Part 1: Make the soup base
For the soup base:
800 ml water
300 g chicken bones (you can buy bone-in chicken breasts, take out the breast fillet, weigh out 100 g for the wonton filling and keep rest of fillet for other purpose)
2 stalks spring onion
2 garlic
3-4 red onions
1/2 thumb ginger
1/2 white carrot
3-4 parley stems (optional)
Method:
1. Blanch the chicken bones.
2. Put all the ingredients in a small pot. Cook until it's boiled then turn down the heat, cover and cook for another 30-40 minutes. Add some salt.
3. Strain the soup.
Part 2: Make wonton
For wonton filling:
100 g minced chicken
80 g prawn (cut dice)
1/2 tsp salt + pinch of white pepper
1/2 tsp sugar
1/4 tsp baking soda
1 tsp corn flour
2 tsp soya sauce
1 tsp water
1 tsp chinese wine
1 tsp sesame oil
1 chinese mushroom (soaked in hot water, diced)
1 slice ginger (chopped)
20 g water chestnut (roughly chopped)
10 g spring onion (roughly chopped)
20 wonton wrappers
Method:
1. In a big mixing bowl, add minced chicken, prawn, all the dry seasonings and liquid ingredients.
2. Add the mushroom, ginger, water chestnut and spring onion. Stir in one direction until well combined.
3. Then spoon the filling into the square wonton wrap, fold half into triangle shape with the top of triangle facing up. Then take the other 2 ends and pinch them together (like a tortellini).
Make: 20 wontons
Part 3: Putting all together
Now the wonton and the soup base is ready. It's time to put everything together.
1. Boil a pot of water, when it's boiling, add the wonton (not to overcrowd the pot). Maybe 6-7 wontons at one time. Stir it a bit.
2. When the wonton starts to float, let it cook for few more seconds then strain out the wontons into a bowl.
3. Meanwhile, boil the soup separately, add more chinese cabbage and spring onions.
4. Ladle the hot soup over the wonton and it's ready.
The wonton recipe is based on http://www.youtube.com/watch?v=mja5OoO7IkE
Credit to The Dumpling Sisters.
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