Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Chicken Wontons
- 40 square wonton wrappers defrosted
- 1 lb. ground chicken dark meat
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 3 garlic cloves grated
- 1 tablespoon grated fresh ginger
- 2 tablespoons oyster sauce
- 3 green onion stalks finely sliced
- 1 egg
- 1/4 cup chopped Thai basil leaves
Broth
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons finely minced fresh ginger
- 8 cups homemade chicken stock
- 3 tablespoons soy sauce
- Minced green onions
- Chili oil optional
Combine the filling ingredients in a mixing bowl. Mix well until the mixture starts to get stringy. I know this sounds weird, but the filling will fall apart if it isn't well mixed.
Fold the wontons. Start by lightly wetting the edges of the wonton wrapper. Place about 2 teaspoons of filling in the center and fold the edges together to form a triangle. Lightly wet the two corners and bring them together to overlap.
In a soup pot, heat the olive oil and sesame oil. Once the oil is hot, add the ginger and cook for 1 minute. Add the chicken stock and bring to a simmer. Season the broth with the soy sauce and add the wontons. Simmer for about 5-6 minutes and ladle into bowls. Top with green onions and drizzle with a little chili oil.
Serving: 6wontons and 1 cup of brothCalories: 280kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 30mgSodium: 900mgFiber: 3gSugar: 4g