Ingredients:
For wonton soup
- 1 large piece boneless chicken, about 6 oz (200 g);
- 10 shrimps, about 8 oz (250 g);
- 1 teaspoon minced ginger;
- 1/4 teaspoon ginger powder;
- 1/4 teaspoon corn starch;
- 1 teaspoon Liquid Aminos/soy sauce;
- 5 - 6 pieces yellow chive, chop, about 1 teaspoon;
- 1 piece bamboo shoot, chop, about 1 tablespoon;
- 1 egg;
- 25 - 30 thin wonton skins;
- 2 tablespoons water;
- 1 tablespoon vegetable oil;
- 1 head Chinese lettuce, chop to 1” long, about 1 cup;
- 1 1/2 cups (360 ml) water.
For ginger red vinegar sauce
- 1 tablespoon mince ginger;
- 1/4 cup (60 ml) Chinese red vinegar;
- 1 teaspoon sesame oil.
Recipe:
Serving for 4, make 25 - 30
- Clean, shell and devein shrimps, cut to 1/2” (1 cm) cubes;
- Wrap in paper towel and place back to refrigerator;
- Clean and skin chicken, pat dry and mince;
- Add minced ginger, ginger powder, corn starch and Liquid Aminos;
- Add chopped bamboo shoot, yellow chive and shrimps;
- Top with an egg, mix well;
- Place some chicken and shrimp in the center of a wonton skin;
- Wet half of the edges and fold diagonally, press to seal;
- Wet one corner, fold and join the other corner;
- Add 1 1/2 cups water in a pot over medium high heat;
- Add shrimp shell when water comes to a boil for 1 minute and discard;
- Add 1 tablespoon vegetable oil and 1/4 teaspoon sea salt;
- Cook Chinese lettuce for a minute;
- Take them out and set on the bottom of bowls;
- Add wontons when water comes back to a boil;
- They are done when they float;
- Add wontons and broth to cooked lettuce;
- Top with chive or scallion;
- Serve hot with ginger red vinegar sauce.