Chicken Broth Wonton Soup

鸡汤小馄饨

Chicken Broth Wonton Soup — Home-styleShanghai home cooking.

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. (Surface shows fine gray foam; liquid remains pale and clear beneath.)
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. (Broth is pale gold and translucent, with no oil droplets on surface.)
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. (Mixture clings to chopsticks when lifted; glossy and slightly tacky.)
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. (Wonton skins become glassy; filling is no longer pink inside.)