RCI-ND.004.0041.001
Wonton Soup with Bok Choy
This delicious soup will made 4 -6 servings that shouldn't be missed.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 lb
- chicken thighs2 lblegs, and wings
- scallions4 unitcoarsely chopped
- 1 unit
- 12 cups
- bok choy1½ lbleaves halved lengthwise, then stalks and leaves thinly sliced crosswise
- 1½ teaspoons
- ¼ teaspoon
- ½ lb
- 1 large
- scallions2 unitfinely chopped
- (1½-inch) piece peeled fresh ginger1 unitfinely chopped
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
Method
1
Blanch the pork ribs and chicken thighs in boiling water for 2 minutes, then rinse under cold water until the water runs clear. This removes impurities for a clearer broth.
5 minutes
2
Place the blanched pork ribs and chicken thighs in a large pot with 12 cups of fresh water, coarsely chopped scallions, and coarsely chopped ginger. Bring to a rolling boil, then reduce heat and simmer for 1 hour.
60 minutes
3
Mix until just combined.
4
Strain the broth through a fine-mesh sieve, discarding the solids and returning the clear broth to the pot. Taste and adjust seasoning with salt and white pepper as needed.
5 minutes
5
Fill wonton wrappers with approximately 1 teaspoon of filling each, folding and sealing according to traditional technique (creating the characteristic purse shape).
15 minutes
6
Bring the broth back to a gentle boil. Carefully add the wontons one at a time, stirring gently to prevent sticking.
2 minutes
7
Cook the wontons for 3-4 minutes until they float to the surface, then continue cooking for another 1-2 minutes to ensure the filling is cooked through.
5 minutes
8
Add the sliced bok choy stalks and leaves to the broth, stirring gently to distribute them evenly.
2 minutes
9
Simmer for 2-3 minutes until the bok choy is tender but still slightly crisp.
3 minutes
10
Ladle the soup into serving bowls, distributing the wontons, bok choy, and broth evenly among four portions. Serve immediately while piping hot.