Ginger Chicken Wonton Soup Recipe w/ Bok Choy - Quisine Queen B (2024)

Ingredients

Broth

• 4 c water
• 1 TB Better Than Bouillon Roasted Chicken base*
• 3 garlic cloves, peeled, lightly smashed
• 3 dried Thai chilies* (optional)
• 1 TB Gourmet Garden Ginger Stir-in Paste*

Wontons

• 1 12 oz pack of small wonton wraps*
• 1 lb ground chicken
• 1 tsp corn starch
• 1 tsp dried minced garlic
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ginger powder
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1/8 tsp ground black pepper
• 3 scallions, white parts only, minced
• 1 TB Gourmet Garden Ginger Stir-in Paste*
• 1 TB soy sauce
• 1 tsp sesame oil
• 1/2 tsp chili oil (optional)
• 1/2 tsp rice wine vinegar
• 1/2 tsp mirin*

Additional Ingredients

• 2 large bok choy, halved
• 3 scallions, green parts only, chopped

Instructions

1. Make the broth. In a large pot on medium-high heat, add the water, garlic cloves, chilies, and ginger paste. Bring the liquid to a low rolling boil.
2. Make the wonton filling. As the broth is heating, prepare the filling to make the wontons. In a medium-size bowl, combine the ground chicken, spices, and wet ingredients.
3. Prep, fill, and fold. Prep an area to make the wontons (i.e. a large cutting board or counter surface). Grab a small bowl and fill it with water. Begin by adding a little flour to the surface. Working quickly to avoid the wraps from drying out, place a wrap on the floured surface and add about 1 tablespoon of the filling. Next, dip your finger in the water and run along the edges of the wrap. Fold the wrapper in half (diagonally) to make a triangle while gently pressing out any air pockets. Then, bring the ends of the wrap together, dabbing some water on one end to make it stick. And voila! You have made a wonton! Now repeat this step until you have made about 20 wontons.
4. Blanch the bok choy. Next, prep the bok choy by cutting off the bottom stems. Be careful not to cut into the bulb because it can cause the leaves to separate from it. Cut the bok choy in half (lengthwise). Wash the bok choy thoroughly and put them in the soup broth. Allow them to blanch for about 2-3 minutes or until tender but still crisp and green. Once cooked, use a spider utensil to remove them from the broth into a large serving bowl. Bring the broth back to a low rolling boil for the next step.
5. Test and boil. Lastly, cook a tester wonton by placing it into the hot broth. Slowly move it around to ensure it does not stick to the bottom of the pot. Allow it to cook for about 5-6 minutes or until the chicken is cooked through and not pink in the center. Now, fill the spider utensil with about 8 wontons and gently place them in the boiling water and repeat the steps. Place each cooked batch in the same bowl with the bok choy. Turn off the heat of the boiling soup.
6. Garnish and serve. When ready to serve, pour ladles of the broth over the wontons and bok choy. This is recommended instead of just pouring all of the soup liquid over them at once to avoid unwanted bits at the bottom of the pot. Top with the sliced green parts of the scallion and, enjoy!

Notes

The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.