Wontons in Star Anise Broth
Dec 21, 2008
Every time I eat at a Chinese restaurant, I always gravitate toward the chicken wonton soup. I love the combination of the hot chicken broth, with the delicious wonton parcels of shrimp, pork and chicken. I guess it’s the Chinese version of chicken soup.
Imagine this new spin: Add star anise and soy sauce to the chicken stock, let simmer with fresh slices of ginger, then add your favorite variety of wontons—either prawn, chicken, vegetarian or a combination. When ready to serve, add bok choy, thin slices of red chili and a handful of cilantro. The result: a slurptastic twist on traditional wonton soup. Star anise and soy sauce jolt the everyday chicken stock into an earthy, deep and satisfying broth.
||cups chicken stock
||cup light soy sauce
||slices fresh ginger
||oz or 20 small wontons (about 5 per person)
||baby bok choy, sliced thickly
||long red chili, seeds removed, sliced thinly
||cup cilantro leaves
Place the stock, soy, star anise and ginger in a saucepan with 2 cups water.
Bring to the boil, then simmer over low heat for 15 minutes until fragrant. Discard the ginger.
Increase heat to medium, then stir in the wontons into the simmering stock. Once they rise to the surface, cook for another minute, then add the bok choy.
Continue to cook further for one minute or until the wontons are cooked through and greens are wilted. Divide the soup, wontons, and bok choy among the bowls, then serve garnished with sliced chili and cilantro.
PS. Frozen wontons are available at most supermarkets.
Other Ingredients Used