Chicken Broth Wonton Soup

鸡汤小馄饨

Chicken Broth Wonton Soup — a Chinese recipe made with skinless boneless chicken thighs, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• skinless boneless chicken thighs
• wonton wrappers (square, ~8 cm)
• ground pork (lean 70%)
• fresh ginger
• scallions (green and white parts)
• light soy sauce

Instructions

1. Rinse chicken thighs under cold water; place in a pot with 1.8 L cold water. Bring to a gentle boil over high heat, then immediately reduce to low and skim off grayish foam for 2 minutes.
2. Add 10 g sliced ginger and 2 scallion whites to the pot. Simmer uncovered for 40 minutes on low heat. Strain broth through a fine-mesh sieve into a clean bowl; reserve cooked chicken.
3. Finely shred reserved chicken; mix with ground pork, remaining grated ginger, chopped scallions, light soy sauce, and ½ tsp white pepper. Stir vigorously in one direction for 2 minutes until sticky and cohesive.
4. Place 1 tsp filling in center of each wrapper; fold corners to center like a gift box, pressing edges to seal tightly. Repeat until all 30 wrappers are filled.
5. Bring reserved broth back to a gentle simmer. Drop wontons in one at a time; cook 3–4 minutes until wrappers turn translucent and float. Serve hot, garnished with scallion greens.