Chicken Wontons in a Ginger Soy Broth

April  6, 2011
1 Rating
Author Notes

A nice soup to start a meal... - inpatskitchen —inpatskitchen

Test Kitchen Notes

This recipe artfully provides everything you’d want in a light chicken soup, with the bonus of slightly chewy, perfectly delicious wontons. It’s well worth the bit of extra effort required to make and simmer those tasty little triangles. If you like your vegetables a bit tender, simmer the carrots and harder ends of the bok choy for a few minutes before serving. Though warming and providing just the right degree of comfort on a cool, rainy spring day, this colorful soup is light, fragrant and full of bright flavors. It’s definitely a keeper and I highly recommend it! - AntoniaJames —AntoniaJames

  • Makes 4 bowls
  • For the broth
  • 2 cloves minced garlic
  • 2 tablespoons fresh minced ginger
  • 1 teaspoon vegetable or peanut oil
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • Filling and assembly
  • 1 1/2 to 2 cups finely minced or shredded cooked chicken thigh meat
  • 1 egg white
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 green onions, finely diced
  • 1 teaspoon white pepper
  • 12 wonton wrappers
  • 1 baby bok choy or shanghai bok choy sliced thinly
  • 8 -10 peapods sliced on the diagonal into 4 pieces each
  • 3 - 4 tablespoons grated carrot
  • 2 teaspoons sesame oil
  • Additional soy sauce for serving
In This Recipe
  1. For the broth
  2. In a medium size sauce pan saute the garlic and ginger in the oil for about a minute until fragrant.
  3. Add the broth and soy sauce, bring to a boil and simmer for about 10 minutes. Let the broth steep, covered for about 30 minutes.
  4. Strain the broth and set aside. ( this can be made early in the day)
  1. Filling and assembly
  2. Mix the chicken, egg white, garlic, ginger, sugar, white pepper and soy sauce together and chill for at least an hour.
  3. Place about a teaspoon of the chicken mixture in the center of each wonton. With your finger, wet the edges of each wonton with water and fold into a triangle, making sure that the edges are sealed.
  4. Bring the soy ginger broth back to a boil. Boil water in another pot and gently simmer the filled wontons, a few at a time for a few minutes.
  5. Place 3 wontons in each soup bowl and drizzle each bowl with 1/2 teaspoon of the sesame oil.
  6. Add about a quarter of each vegetable to the bowls and pour the hot broth over all. Serve with additional soy sauce if desired.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Bevi
  • inpatskitchen
  • boulangere
  • Lizthechef

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!