I have not been back home for a few years now and missing my brother since we have been talking so much lately. I was thinking of family birthdays and dinners, because I just missed my brothers, and how when I was little we used to go to this Cantonese restaurant for birthdays and special occasion. Despite everyone in my family loving their food for years my brother hated it. The only thing he would eat is this chicken wonton soup.
I wanted to recreate the soup to recreate the memory. It took some research but this is a very simple soup. Also by adding mirin to the broth it added some awesome flavor. I cannot wait to take this to another level and try and recreate my favorite wonton noodle Thai soup. Expect that recipe coming soon.
Chicken Wonton Soup
- 20 Wonton Wrappers, round or square
- 1/2 lb Ground Chicken
- 1 tsp. Soy Sauce
- 1 Egg White
- 6 c (48 oz) Chicken Broth, low sodium
- 2 tbsp Mirin
- 1 tbsp Soy Sauce
- 1/4 tsp Sesame Oil
- 4 Scallions, diced
In a bowl combine chicken, 1 tsp soy sauce, and egg white in a bowl. Mix until well combined and smooth.
Add one tsp of chicken mix to center of wonton wrapper. Dip your finger in water and moisten around the edge of the wrapper. Fold wrapper over the mixture and press the air out, then pinch the edges in a “z” in 4-6 places. Tightly pinch the the edges as forming. Place on a plate as they are made and set aside. (Can see step by step from Gyoza recipe if you need help forming wontons)
Once all the wontons are complete place a sauce pan over medium high heat. Add the chicken stock, mirin, soy sauce, sesame oil, and diced scallions. Drop in the wontons slowly as not to splash. Bring to a boil and place lid on pan. Turn heat to medium-low, and let simmer for 10 minutes.
Serve hot and garnish with additional scallions if desired.
Makes dinner serving for 4 or starter serving for 8-10.