Chicken & Ginger Wontons in Chili Garlic Soy Broth
Chicken & Ginger Wontons in Chili Garlic Soy Broth
Ingredients
For the Wonton Filling
- 1 pound ground chicken
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 garlic, cloves, minced
- 2 green onions, chopped
- 1 1/2 teaspoons fresh ginger, grated
- 30 wonton wrappers, square or round
- 1/4 cup water, for sealing wontons
For the Broth (Boiled Wontons)
- 8 cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
For the Pan-Seared Wontons (Optional)
- 1 tablespoon vegetable oil
For the Chili Garlic Soy Broth
- 1 teaspoon garlic paste
- 1/2 teaspoon chicken powder
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 green onions, chopped, for garnish
- 1 tablespoon chives, chopped, for garnish
- 1 teaspoon hoisin sauce
- 1 teaspoon oyster sauce
- 1 tablespoon chili garlic crisp
Instructions
- 1
In a large bowl, combine the ground chicken, chicken powder, white pepper, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, minced garlic, chopped green onions, and grated fresh ginger. Mix all ingredients thoroughly until well combined.
⏱️ 10 min
- 2
Lay a wonton wrapper flat. Dip your finger in water and moisten all four edges of the wrapper. Place about 1/2 tablespoon of the chicken filling in the center of the wrapper.
⏱️ 10 min
- 3
Fold the wonton wrapper diagonally to form a triangle, pressing out any air and sealing the edges. Moisten one of the pointed ends of the triangle with a little more water, then bring the two pointed ends together and overlap them, pressing firmly to seal and create the classic wonton shape. Repeat with the remaining filling and wrappers.
⏱️ 10 min
- 4
For the boiled wontons: Bring 8 cups of water to a rolling boil in a large pot. Add the Better Than Bouillon Roasted Chicken Base and stir until dissolved. Carefully drop the prepared wontons into the boiling water.
⏱️ 5 min
- 5
Cook the wontons for 3 to 5 minutes, or until they float to the top and are cooked through. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 5 min
- 6
While the wontons are cooking, prepare the chili garlic soy broth. In each serving bowl, combine 1 teaspoon garlic paste, 1/2 teaspoon chicken powder, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon hoisin sauce, 1 teaspoon oyster sauce, and 1 tablespoon chili garlic crisp.
⏱️ 5 min
- 7
Once the wontons are cooked, use a slotted spoon to transfer them directly into the prepared serving bowls. Ladle about 1 cup of the hot water from the wonton pot into each bowl, stirring gently to combine with the sauce ingredients. Garnish with chopped green onions and chives.
⏱️ 5 min
- 8
Optional: For pan-seared wontons, after boiling as per Step 5, heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the boiled wontons in a single layer and pan-sear for 2-3 minutes per side, or until golden brown and crispy. Serve immediately, either on their own or alongside the chili garlic soy broth.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Ginger Wontons in Chili Garlic Soy Broth
For the Wonton Filling
- 1 pound ground chicken
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 garlic, cloves, minced
- 2 green onions, chopped
- 1 1/2 teaspoons fresh ginger, grated
- 30 wonton wrappers, square or round
- 1/4 cup water, for sealing wontons
For the Broth (Boiled Wontons)
- 8 cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
For the Pan-Seared Wontons (Optional)
- 1 tablespoon vegetable oil
For the Chili Garlic Soy Broth
- 1 teaspoon garlic paste
- 1/2 teaspoon chicken powder
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 green onions, chopped, for garnish
- 1 tablespoon chives, chopped, for garnish
- 1 teaspoon hoisin sauce
- 1 teaspoon oyster sauce
- 1 tablespoon chili garlic crisp
Instructions
- 1
In a large bowl, combine the ground chicken, chicken powder, white pepper, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, minced garlic, chopped green onions, and grated fresh ginger. Mix all ingredients thoroughly until well combined.
⏱️ 10 min - 2
Lay a wonton wrapper flat. Dip your finger in water and moisten all four edges of the wrapper. Place about 1/2 tablespoon of the chicken filling in the center of the wrapper.
⏱️ 10 min - 3
Fold the wonton wrapper diagonally to form a triangle, pressing out any air and sealing the edges. Moisten one of the pointed ends of the triangle with a little more water, then bring the two pointed ends together and overlap them, pressing firmly to seal and create the classic wonton shape. Repeat with the remaining filling and wrappers.
⏱️ 10 min - 4
For the boiled wontons: Bring 8 cups of water to a rolling boil in a large pot. Add the Better Than Bouillon Roasted Chicken Base and stir until dissolved. Carefully drop the prepared wontons into the boiling water.
⏱️ 5 min - 5
Cook the wontons for 3 to 5 minutes, or until they float to the top and are cooked through. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 5 min - 6
While the wontons are cooking, prepare the chili garlic soy broth. In each serving bowl, combine 1 teaspoon garlic paste, 1/2 teaspoon chicken powder, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon hoisin sauce, 1 teaspoon oyster sauce, and 1 tablespoon chili garlic crisp.
⏱️ 5 min - 7
Once the wontons are cooked, use a slotted spoon to transfer them directly into the prepared serving bowls. Ladle about 1 cup of the hot water from the wonton pot into each bowl, stirring gently to combine with the sauce ingredients. Garnish with chopped green onions and chives.
⏱️ 5 min - 8
Optional: For pan-seared wontons, after boiling as per Step 5, heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the boiled wontons in a single layer and pan-sear for 2-3 minutes per side, or until golden brown and crispy. Serve immediately, either on their own or alongside the chili garlic soy broth.
⏱️ 5 min