BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe

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Hi everyone, welcome to Souped Up  Recipes. Today we are making 千里香馄饨. Huntun   is wonton. Qian means a thousand. Li is an ancient  unit of length, which equals 500 meters. Xiang   means fragrance or aroma. So the name is trying  to tell you that this wonton smells so good that   the fragrance can spread out to 500 km away.  That is a little bit exaggerated but it indeed   smells amazing and super delicious. I am  excited to share it with you. let's get started You will need some spices - 1 cinnamon  stick, 2 bay leaves, 1 star anise,   2 pieces of clove, and 3 pieces of dried red  chilies. This will not make the soup spicy   because I will keep the chilies whole. The reason  I am using it is that I want to get a slight   smoking touch. If you want the dish to be spicy,  you can open up the chilies to release the flavor.   Soak them with some hot water for 20 minutes. This  is to give the spices a little bit of moisture   which will allow them to transfer the flavor  to the oil without burning. Set it aside. Here is my story about this recipe. There used  to be a wonton store on the way to my school.   It is packed every day. People got attracted  by its fragrance and stayed for it’s flavor.   I always wonder how they make the  wontons smell and taste so good. The key is deep-fried onion and garlic.  Of course, the owner kept the secret.   I figured it out after countless times  of eating it there and trying it at home. Dice the onions. These are pretty big-size  onions, so I used 1 and a 1/3 of it.   Try to use purple onion, so  the fragrance can be stronger. 18 cloves of garlic, you can use more if you want.   Remove the root. Crush them  one by one. Dice them finely. Optionally, put the garlic in a sieve  and rinse it with running water.   When the garlic is crushed and chopped, it will  release a type of chemical called mercaptans,   which makes your knife, and cutting board sticky.  That chemical is what we are trying the rinse off   because it will bring a bitter taste when  deep-fried. Dried it with paper towels.   Set it aside. Cut 3 scallions into 2 inches long pieces.   You don’t need to remove the root because  the root has flavor too. Just make sure you   wash it really well. These are pretty thick  scallions so I will cut it in the middle. Slice 2 inches of ginger finely. Dice 100 grams of garlic chive. You can use   other types of vegetables if you want. Such  as mushrooms, carrots, cabbage, scallion... Pour1.5 cups of oil to the wok. The onion contains  more moisture compared to other ingredients so we   will add it to the wok first. Turn the heat  to medium low. Simmer this for 5 minutes.   When you see it starts bubbling like that, you can  add in the garlic, ginger slices, scallion strips,   and the soaked but well-drained spices. Stir  it constantly. Make sure to use your spatula   to scrape the bottom of the wok so nothing  sticks. Continue to simmer everything on   medium-low heat for another 20 - 30 minutes or  until the onion and garlic are lightly golden. By the way, a safety note:  do not do this with a small   saucepan. These aromatics have a lot  of moisture, which will create lots   of bubbles while simmering in the oil, and it  could overflow if your cookware is too small.   A wide-open wok is perfect. If you don’t  have a wok, you can use a large frying pan. Since it has lots of bubbles, it is hard to see  the color change. So you will have to pick up a   little bit of the onion and garlic to check the  color carefully. When you see it becomes golden   brown, quickly let it go through a sieve. You  can take your time to pick out all the spices,   scallions, and ginger. They have done  their job, we don’t need them anymore. We will use the fried garlic and the  onion to make the filling later. Store   the aromatic oil in a jar. It will  stay good in the fridge for 2 months.   This is good stuff, you can drizzle it over wonton  soup, noodle soup, and hot and sour soup. It will   bring the dish to another level. I also like  to add a little bit of it to my stir-fries.   The fragrance will give you a nice feeling  when you put the dish on the table.   It can also be a replacement for sesame  oil if you are allergic to sesame. Next, let’s make the filling. I got here  200 grams of peeled and deveined shrimp.   I am just going to roughly dice it.  You can grind it finely if you want   but I like to be able to  chew the little shrimp bits. In a big mixing bowl. Add the shrimp  that we just diced, and 300 grams of   ground chicken thigh. You can also use  chicken breast. I just prefer dark meat. Continue by adding 1.5 tbsp of soy sauce  1.5 tbsp of fish sauce 1 tbsp of oyster sauce  1 tbsp of Chinese cooking wine white pepper to taste Stir the protein in 1 direction for 5 minutes  to develop the texture. Once you see the meat   become a stick paste, and there are  many small little strings appearing,   you can add the fried aromatics, the diced  garlic chives, or any other vegetables that   you like. Keep stirring the filling  until everything is well combined. Next, we will wrap the wonton. I am  using store-bought wrappers because   making them from scratch is time-consuming  and you can buy wonton wrappers easily in   Walmart and target. Just check the frozen  sections in your local grocery stores.   Be sure to put them out 40 minutes  ahead at room temperature to defrost. The wrapping is really easy. You just put some  filling in the middle. Gather the edge together   and pinch to close it. Even  a 3-year-old kid can do it.   This recipe is enough to make 50-60 pieces  of wonton. That will be 4 or 5 servings. Wonton is freezer friendly.  If you like this recipe,   you can double or triple the amount. Put them  in a sealed container. Use plastic wrap to   keep each layer separate. Frozen wonton  is one of my quick and tasty breakfasts.   Whenever you want to eat them again, don’t  need to defrost them, just boil them directly. Ok, let’s cook the wonton. Pour 8 cups of  chicken stock into the pot. I am just using the   store-bought stock as it is fast and easy. There  is no need to spend hours making your own broth   for this recipe, because, With the deep fry onion  and garlic, the wonton is going to taste amazing. Season the broth with some salt by  taste. I used about 1 tbsp here.   Cover it and bring it to a boil. When the broth comes to a boil, use your  spoon to swirl the water to create a vortex.   Then put in the wonton. This way, they will  flow with the water instead of sinking to the   bottom directly. Otherwise, they will stick  to the bottom and loss a part of the skin. The temperature of the pot will drop  immediately after you add the wonton.   Keep the heat at medium-low. Wait until  they float to the top of the water   and the pot should come back to a simmer. Then  add 1/2 cup of cold water to drop the temperature.   Wait for the pot to come back to a simmer  again. This method is called dian len shui.   Whether your wonton is frozen or  fresh, you can use the same method   and the wonton will be fully cooked. Don’t worry  about the timing because if the wonton is frozen,   it takes longer for it to float to the  top of the water and come to a simmer. Quickly cut some baby bok choy or you can use  other green leafy vegetables that you like. Ok, the pot is simmering now, add in  the vegetables you like. Let it blanch   with the wontons for 20 seconds to a minute  depending on your preference. And you are done. Serve them in a bowl, you can do 8-15 pieces  per serving depending on your appetite. Here comes the most important part to make  this qianlixiang wonton - drizzle in 1-2   tbsp of the aromatic oil. The heat from  the soup will reactivate the fragrance.   Sprinkle some diced scallion as garnish. When you take a bite, you will get blown away  by a strong complex flavor, which is from the   caramelized onion and garlic. This is my go-to  breakfast. No matter how many times I eat it,   I am always amazed by its meaty and juicy texture. Oh, almost forget to mention an  optional topping but must-have   for me - the pickled long beans. You  can also do other types of pickles.   A little bit of fermented touch  really helps to brighten up the taste. I hope you can give this a try  soon. if you did leave me a comment   let me know how it goes as always don't  forget to check the description where you   can find all the links including the  printable recipe the related videos   the purchase link for special ingredients  if you don't know where to buy them   or the tools that I have used in this video thank  you for watching and I will see you next time bye
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Channel: Souped Up Recipes
Views: 3,479,981
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Keywords: wonton soup, wonton soup recipe, wonton, wonton recipe, how to make wonton soup, how to make wontons, how to make wonton soup broth, wonton filling, wonton soup ingredients, wonton filling recipes, chicken wonton soup, chinese wonton soup recipe, chicken wonton recipe, chinese wonton, wonton food, recipe for wonton soup, easy wonton soup, wonton dumplings, authentic wonton soup recipe, best wonton soup recipe, easy wonton soup recipe, yuntun, 云吞, 馄饨, dim sum, souped up recipes
Id: 5-5WAmkqlCQ
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Length: 11min 23sec (683 seconds)
Published: Wed Apr 21 2021
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