Wonton Noodle Soup Part 1- Wonton Broth Recipe
It might be tedious but its worth it! Promise!
I apologize ahead of time for the lack of exact measurements- I don’t tend to measure much when cooking- you know a pinch of this and a dash of that….
*To have a rich broth its best to get a mix of pork bone and bone-in chicken pieces. I tend to fill the pot 3/4 full- its amazing how much bone you need to make a tasty stock.
*1-2 medium onions depending on the size of your pot- peeled and quartered
*1 chunk of fresh ginger (don’t cheat with ginger powder)- peeled and cut up or sliced
For all below ingredients its important to start with a dash or splash LOL- you can always add more!
*Soy sauce to taste
*Rice vinegar to taste
*Sesame oil to taste
*Salt to taste
*White pepper to taste
Instructions and tips:
Toss bones, chicken pieces, onion & ginger in your stock pot.
Simmer the bones and chicken parts on low heat for several hours- how long is entirely dependent on the flavor you are going for. Low and slow = a good stock.
Skim the surface every so often to get out all the yuck- this will help your stock be more clear.
Once the stock is about ready you will add the remaining ingredients to taste.
Pro tip: if you want the onion and ginger to be extra flavorful you can char it in the oven on broil for a few minutes. Trust me the smell is amazing and will really make a difference in the depth of the flavor for your stock. Put them on a baking sheet high up in the oven. Don’t walk away- this does not take long at all.
Go the extra mile: make this the night before or in the morning. Let it chill in the fridge for several hours. This allows all that fat to rise and be scraped off.
Note: if the stock is lacking flavor you likely didn’t salt it enough. Every time I think I didn’t have enough bone or I didn’t simmer it long enough I add some salt and voila- delish stock!
#nguyening #foodie #masterchefwannabe