Wonton Soup
, Serves 2
A clear, aromatic ginger-garlic chicken broth poured over wontons and crisp blanched bok choy.
| 950 ml low sodium chicken stock (or 4 cups water + 2 tsp chicken bouillon powder) | Simmer broth, medium heat | Remove aromatics, strain over; garnish | |
| 2.5 cm ginger, sliced | |||
| 5 cloves garlic, smashed | |||
| 2 scallions, whites cut in 7.5 cm pieces | |||
| 1 tbsp Shaoxing wine | |||
| 1 tbsp soy sauce | |||
| 3/4 tsp white pepper | |||
| 1/4 tsp msg (optional) | |||
| 2 tsp sugar | |||
| 1/2 tsp sesame oil | |||
| 10 wontons | Boil wontons until they float, drain | Blanch bok choy 1 min, drain | |
| 2 bunches bok choy, washed, leaves separated | |||
| scallion greens, chopped (for garnish) | |||
| chili oil |
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