Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Lemon Grass-Gingered Chicken Wonton Soup

Monday, 26 May 2008

Description

You can buy ground chicken from your butcher, but be sure to specify that the skin should be removed before grinding. Or you can use a food processor with a sharp blade chop your own chicken, but use the pulse mode to get the proper consistency. Serve this with a cold Tsingtao beer.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Chicken

Cooking Method

Simmer

Heat Level

Chile

Serrano

Meal/Course

Side Dish

Serves

8 to 10

For the Soup:

1 pound ground chicken (dark meat)
½ cup finely chopped spinach leaves
1 ½ tablespoons sherry
1 tablespoon soy sauce
1 teaspoon ground ginger
1/4 cup shredded fresh ginger
2 stalks lemon grass, minced
1 ½ tablespoons finely chopped fresh Asian chiles, or substitute serranos
40 to 50 prepared wonton skins
3 quarts Wonton Soup Broth (see recipe)
Peanut oil
Chopped parsley for garnish

For the Broth:

3 ½ quarts homemade chicken stock
2 teaspoons ground ginger
1 teaspoon five-spice powder
2 teaspoons sugar
1 tablespoon hoi sin sauce
2 tablespoons Chinese rice wine
1 cup chopped scallions (1/8 inch long, cut on a bias)

Methods/steps

For the Soup:

Heat the stock in a large pot and add the ginger, five-spice powder, sugar, and hoi sin sauce. Bring to a boil, then reduce the heat to medium, add the rice wine, and cook for 5 minutes.

For the Broth:

Heat the stock in a large pot and add the ginger, five-spice powder, sugar, and hoi sin sauce. Bring to a boil, then reduce the heat to medium, add the rice wine, and cook for 5 minutes.

Reviews

Rate this recipe

Featured Rapid Recipe

Biriani

Created by recipe_editor

Slow cooking is the key to a good biriani. The Indian origina of this South African dish are evident with the many spices that are included. It is frequently served at weddings and other celebrations.