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Peking-Style Wontons in Chicken Broth

4 Servings

Approximately 2 hours 30 minutes - 3 hours

INGREDIENTS

Broth:

  • 750 ml

    Swanson Clear Chicken Broth

  • 250 ml

    Swanson Superior Broth Ham Flavoured

  • 600 ml

    Water

  • ½

    Chicken (approx. 750g)

  • 400 g

    Spare ribs

  • 2

    Dried scallops (soaked)

  • 30 g

    Jinhua ham (blanched & shredded)

  • 200 g

    White cabbage

  • some

    Ginger and spring onion (as needed)

Wonton Filling:

  • 80 g

    Minced pork

  • 40 g

    Peeled shrimp (rinsed, pat-dried & diced)

  • some

    Wonton wrappers

Marinade:

  • ¼ tsp

    Salt

  • 250 ml

    Potato starch

  • ½ tsp

    Sugar

  • some

    Sesame oil, white pepper (to taste)

  • 2 tsp

    Cooking wine

INSTRUCTIONS

Step 1:

Prepare the broth:

  • Blanch chicken and spare ribs separately with ginger and spring onion. Set aside.
  • In a large casserole, add chicken, spare ribs, scallops, and ham.
  • Pour in Swanson Clear Chicken Broth, Ham Flavoured Broth, and water.
  • Bring to a boil, skim off oil, and cook on high heat for 30 minutes until milky.
  • Reduce to moderate heat and simmer for 1 hour.

Step 2:

Make the wontons:

  • Mix minced pork and shrimp with the marinade.
  • Wrap filling in wonton wrappers.
  • Cook wontons in boiling water and set aside.

Step 3:

Combine and serve:

  • Bring the broth to a boil, add cabbage, and cook until tender.

Tip: Ready-made wontons can be used for convenience.