Wonton Soup Chicken Stock

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I made a Wonton soup for one child and a side of fried wontons for my other cheeky child.


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Homemade Chicken Stock

  • Chicken Carcasses
  • 23 Onions (chopped)
  • 34 Carrots (chopped)
  • 1 Bunch Celery
  • 1 tsp. Whole Cloves
  • 23 Cinnamon Sticks
  • 23 Garlic Bulbs
  • 1 Tbsp. Whole Peppercorns
  • 23 Bay Leaves
  • 1 Knob Ginger (chopped)
  • 2 Star Anise
  • Salt to taste


  • 300g Ground Meat (your choice)
  • Chopped Scallions/Spring Onions
  • 23 Tablespoons Soy Sauce
  • 1 Knob Ginger (grated)


Homemade Chicken Stock

  1. Place the carcass in a large stockpot.
  2. Add in the vegetable, seasoning, and spices.
  3. Fill the pot with water until the carcass is submerged in liquid.
  4. Allow it to cook on medium heat for about an hour.
  5. When the vegetables are fork-tender, strain the contents into a large pot.
  6. The vegetable that remains in the strainer contains a lot of liquid so (with a fork), mash out the excess liquid from it before discarding.
  7. Strain for a second time to ensure a clearer stock.
  8. Allow the stock to cool completely before pouring it into a glass bottle.
  9. Store in the fridge and use within 2 weeks.


  1. Mix all the ingredients together and use them as the wonton filling.
  2. I added Bok choy, noodles, scallions, and soy to the stock/base.
  3. I also preferred to fry the wontons before adding them to the soup.
  4. Enjoy!!



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