This chicken wonton soup is a must-try if you love Chinese cuisine just like me. This recipe is easy to follow. Learn how to make this delicious dish here.
4containerschicken stock (chicken broth or chicken bouillon)
1bunchbok choy
3smallcelery stalks - sliced thin
5mediumcarrots - sliced in thin discs
1sliceginger
½canbaby corn
½poundshrimp - shelled
3mediummushrooms
Instructions
Get the food processor and add the mushrooms, celery, green onions, garlic and ginger-chop until small but not pureed. Chunk the chicken up and add to the processor-chop. While it’s whirling around-add the soy sauce.
Get a cutting board and dust with a bit of flour. Get a little bowl and put some cold water for dipping fingers into.
Get one wrapper, lay flat, dip fingers in water and dampen all edges. Add 1/2 teaspoon into the middle, fold in half. Squish the edges together, point the top edge toward you.
Roll towards and then fold in half into the middle.
Not a very good picture, but I had icky fingers, and I was only using one hand.
Open the broth and add to a big pot. Start heating on medium-high. Chop the celery, carrots, slice the mushrooms, 1 clove of garlic, 1 disc of ginger and add them to the broth.
Finish making the wontons, set them aside while you chop all the other ingredients. Clean and prepare the shrimp.
When the broth is boiling, add the wontons and stir gently.
Then after a couple of minutes, add the other ingredients to the pot.
Bring to boil again and boil for 4 to 6 minutes, then turn down to simmer for a couple more minutes.