Description
I made a Wonton soup for one child and a side of fried wontons for my other cheeky child.
Ingredients
Units
Scale
Homemade Chicken Stock
- Chicken Carcasses
- 2–3 Onions (chopped)
- 3–4 Carrots (chopped)
- 1 Bunch Celery
- 1 tsp. Whole Cloves
- 2–3 Cinnamon Sticks
- 2–3 Garlic Bulbs
- 1 Tbsp. Whole Peppercorns
- 2–3 Bay Leaves
- 1 Knob Ginger (chopped)
- 2 Star Anise
- Salt to taste
Wontons
- 300g Ground Meat (your choice)
- Chopped Scallions/Spring Onions
- 2–3 Tablespoons Soy Sauce
- 1 Knob Ginger (grated)
Instructions
Homemade Chicken Stock
- Place the carcass in a large stockpot.
- Add in the vegetable, seasoning, and spices.
- Fill the pot with water until the carcass is submerged in liquid.
- Allow it to cook on medium heat for about an hour.
- When the vegetables are fork-tender, strain the contents into a large pot.
- 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.
- Strain for a second time to ensure a clearer stock.
- Allow the stock to cool completely before pouring it into a glass bottle.
- Store in the fridge and use within 2 weeks.
Wontons
- Mix all the ingredients together and use them as the wonton filling.
- I added Bok choy, noodles, scallions, and soy to the stock/base.
- I also preferred to fry the wontons before adding them to the soup.
- Enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 323
- Sugar: 5
- Sodium: 928
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 4
- Protein: 28
- Cholesterol: 87
