The all-American favorite Chinese soup!
Half package wonton wrappers, ½ pound /about 24 wrappers (You will find the wonton wrappers in the produce section of most supermarkets)
4 cups chicken stock or 2 cans (14 oz. or 15 oz. each) chicken broth
½ cup water for sealing the wontons
1 scallion, including the green top, wash and finely chopped for garnish
Filling & Preparation:
4 oz. fresh ground lean pork
1 oz. sliced canned water chestnuts, finely chopped (about 2 tablespoons)
1 scallion, including the green top, wash and finely chopped
1 teaspoon finely grated fresh ginger root
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar
¼ teaspoon salt
In a bowl, combine the filling ingredients. Mix together thoroughly and set aside.
To Assemble:
In a small bowl, fill ½ cup water for assembling the wontons. Place a wonton wrapper on the palm of your hand. Place 1 full teaspoon of the filling in center of the wrapper and moisten all sides of the wrapper around the filling with water. Lift the lower right corner and flip it over to the middle of the left side. Seal it. Turn the wonton over and use both hands to overlap the two end corners together. Moisten a corner and pinch the ends firmly together. The result: The wonton filling is in the center with four corners of the wrapper pointing outward. As each wonton is complete, place them on a plate, cover with a dry towel and set aside. For more assembly details, view our recipe for Fried Wontons.
To Cook:
Fill a medium size pot with 6 cups of water and bring to a boil over high heat. Drop the wontons into the boiling water, a few at a time. Use a long handled spoon to stir gently for a few seconds. Reduce the heat to moderate. Boil the wontons uncovered for 4 minutes (careful not over cook them). Meanwhile, heat the chicken broth in a small pot so it is ready to use.
To Serve:
Drain the cooked wontons through a colander. Place 6 wontons in each soup bowl, then pour 1 cup of the hot chicken broth over each of bowl. Sprinkle some finely chopped green onions. Salt and pepper to taste.
Makes 4 servings
Preparation time: 20 to 25 minutes
Cooking time: 4 minutes
Here’s a wonderful soup to celebrate the last days of winter! It’s another quick, easy, and delicious recipe.
1 can cream style corn (15 oz.)
6 medium size fresh mushrooms
1 clove garlic
1 can chicken broth (14.5 oz.)
½ cup water
1 egg
2 teaspoons canola or vegetable oil (for cooking in a non-stick pot)
½ teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons water
Preparation:
Wash the mushrooms thoroughly and finely chop. Crush, peel and finely chop the garlic. In a small bowl, lightly beat the egg and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.
To Cook:
Heat oil in a medium size pot over medium-high heat. When the oil is hot, add chopped mushrooms and garlic. Cook and stir for 1 to 2 minutes. Add salt, cream style corn, chicken broth and water. Stir well, cook for approximately 4 to 5 minutes to bring a full boil. Stir the dissolved cornstarch and add to soup. Stir until the soup becomes slightly thickened. Beat the egg again then slowly pour into the hot soup. Cook and stir for a few seconds. Serve hot.
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 6 to 7 minutes
Most restaurant style hot and sour soups use pork strips and beef stock (for that darker color). My mother created a lighter version using chicken breasts which also makes a great hot and sour soup. And…it happens to be one of my father’s favorites.
6 oz. boneless and skinless chicken breast
½ can sliced bamboo shoots (2.5 oz.) drained
½ package firm tofu (8 oz.)
1 scallion, including the green top
1 egg
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup cornstarch dissolved in ½ cup water
2 cans chicken broth (14 oz. each)
1 cup water
1/3 cup white vinegar
¼ cup soy sauce (kikkoman brand)
1-½ teaspoons white pepper
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar
Preparation:
Cut chicken breast into ¼ inch small cubes. In a small bowl, combine the chicken cubes with the marinade ingredients. Mix together thoroughly and set aside. Cut the sliced bamboo shoots into thin strips crosswise. Cut tofu into ½ inch cubes. Wash and trim the green onion, finely chop. In a small bowl, beat 1 egg lightly and set aside. In another small bowl, dissolve ¼ cup cornstarch with ½ cup of water together and set aside.
To Cook:
Heat oil in a medium sized pot over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken cubes, cook and stir for 1 minute. Add bamboo shoots and tofu. Cook and stir for a few seconds. Add chicken broth, 1 cup water, white vinegar, soy sauce and white pepper. Cook and stir for 5 to 6 minutes until the soup comes to a full boil. Stir the dissolved cornstarch again and add into to soup. Stir until the soup becomes slightly thickened. Beat the egg again and slowly pour into the hot soup. Cook and stir for a few seconds longer. Serve hot.
Makes 6 servings
Preparation time: 20 minutes
Cooking time: 8 minutes
I know a cup of good old fashioned chicken soup is the American cure all when under the weather. Growing up in a Chinese household however, we had rice soup, wonton soup, spicy beef noodle soup and other soups that I couldn’t tell you what was in them expect for fish balls and I’ll leave it at that. Yet this one was my favorite feel good soup because it was simple. It wasn‘t until recently, I realized how easy it is to whip up on a moments notice. As a bonus, it’s extra light and just 1 point in Weight Watchers speak!
2 cans chicken broth (14.5 oz. each) or 4 cups chicken stock
½ cup frozen peas and carrots
1/2 teaspoon salt
2 tablespoons cornstarch dissolved in 4 tablespoons water
2 eggs
1 scallion, including the green top
1/2 teaspoon sesame oil
white pepper (optional)
Preparation:
In a small bowl, dissolve 2 tablespoons cornstarch with 4 tablespoons of water together and set aside.
In another small bowl, lightly beat 2 eggs and set aside.
Wash and trim the green, finely chop.
To cook:
In a medium size pot, bring chicken broth, frozen peas, carrots and salt to a full boil over medium-high heat (approx. 4 to 5 minutes). Stir the dissolved cornstarch again then slowly add into the boiling chicken broth. Stir until the soup is slightly thickened and clear. Carefully pour the beaten eggs through the twines of a fork into the hot soup. Stir quickly with the fork. Add green onions and sesame oil for flavor. Turn off the heat. Serve hot.
Add white pepper to taste.
Makes 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 7 minutes
