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Chicken Wonton Soup

Preparation Time:   30  (mins)
Cooking Time:   150  (mins)
Cooking Method:   
Cook level:   Normal

Chef Recommendation

Chicken (around 1 kg) 1 pc
Shanghai Wonton 20 pcs
Chinese Jinghua Ham [shredded] 10 g
Chinese Cabbage 10 pcs


Wonton Wrapper 20 pcs
Half Fatty Pork [minced] 300 g
Chinese Cabbage Stalk [chopped] 10 g
Egg White 20 g

Seasoning Mix

Premium Chicken Bouillon Powder 20 g
Salt 5 g
Sugar 5 g

Seasonings 1

Premium Chicken Bouillon Powder 5 g
Pure Sesame Oil 3 g
Cornstarch 5 g
Salt 3 g
Sugar 2 g

1.   Blanch Chinese cabbage and cool. Mix minced pork, chopped Chinese cabbage and Seasoning Mix 1 for Shanghai Wonton together. Wrap the pork filling in wonton wrapper, seal with egg white and chill.
2.   Clean the chicken and remove excess fat. Put shredded Chinese ham in the chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 minutes. Turn to low heat and simmer for another two hours. Add Lee Kum Kee Chicken Powder to taste.
3.   Cook Shanghai wonton and Chinese cabbage in water. Take them out and put into chicken soup to serve.

Tag: Chicken Bouillon Powder, Chicken, Wonton, Soup

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