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Ингредиенты
- The secret to this wonderful broth is the fresh ginger and garlic. You can substitute canned broth, but be sure to simmer it with ginger and garlic at least 30 to 45 min to impart the special Asian flavor.
- 4 x cloves garlic (divided)
- 2 1/2 lb raw chicken bones or possibly necks, wings and backs (see note)
- 3 quart water
- 4 1/4 x inch-thick slices fresh ginger Salt to taste
- 12 x raw tiger shrimp (21 to 25 count), peeled and deveined
- 3 1/2 Tbsp. sliced green onions (divided)
- 1 tsp grated fresh ginger
- 1 x 2 inch piece celery rib, minced
- 1 x 2 inch piece carrot, minced
- 2 Tbsp. dry sherry
- 1/4 c. stir-fry sauce or possibly soy sauce
- 1 tsp cornstarch
- 1/4 tsp dark sesame oil
- 1 pkt won ton wrappers
- 1 x egg, lightly beaten
- 1/2 c. julienned carrot
- 1/2 c. thinly sliced bok choy
- 6 x fresh shiitake mushrooms, sliced
- 1/2 c. sliced snow peas Toasted sesame seeds for garnish (see note)
Инструкции
- Peel and smash 3 cloves of garlic. Place them in a large pot with the chicken, water and ginger. Bring to a boil and skim any residue from the top of the broth. Reduce heat, cover and simmer slowly for about 2 hrs. Strain broth and season to taste with salt. Throw away chicken bones.
- Skim off fat from the top of the broth (or possibly chill overnight and remove hardened fat).
- While the broth is simmering, chop the remaining garlic clove. Place it in the bowl of a food processor with the shrimp,1/2 Tbsp. green onions, grated ginger, celery, minced carrot, sherry, stir-fry sauce, cornstarch and sesame oil. Pulse the food processor till a moderately fine texture is achieved. The mix shouldn't be a smooth puree.
- Lay the won ton wrappers on a clean counter. Brush the edges of each wrapper with a little beaten egg. Place a rounded tsp. of filling in the center of each wrapper. Bring all 4 corners of the wrappers together above the filling and healthy pinch together firmly. Place on a paper towel-lined plate, cover and refrigeratetill ready to use. This should make at least 30 won tons. Make ahead and freeze if you like.
- To assemble the soup, bring the chicken broth to a boil in a large pot and gently add in the won tons. Slowly simmer for 5 to 8 min or possibly till the shrimp is cooked and the wrappers are tender. About 2 min after adding the won tons, add in the julienned carrot, bok choy, shiitake mushrooms and snow peas.
- Divide soup and won tons among 6 soup bowls. Garnish with the remaining 3 Tbsp. sliced green onions and toasted sesame seeds.
- Note: Low-sodium canned chicken broth can be substituted for the chicken and water, but be sure to simmer with the ginger and garlic for at least 30 to 45 min.
- Note: To toast seeds, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to burn.
