Friday, January 10, 2014
Chicken Soup with Chinese Influences
Start to finish : 1 hour Makes 4 servings
When it's cold outside , it's soup time , everything goes in a single pot , starting with an aromatic broth and a substantial array of vegetables , a little bit of protein and a crispy garnish , the best part is when dinner is over , there's only one pot to wash!
FOR THE WONTON CRISPS :
12 square wonton wrappers
1/2 teaspoon canola or vegetable oil
FOR THE SOUP :
6 medium scallions
4x1-inch piece fresh ginger , unpeeled
3 garlic cloves , smashed and peeled
1/2 cup rice wine , sake or dry sherry
4 cups low-sodium chicken broth
1-1/2 cups thinly sliced carrots
5 ounces sliced or cubed shiitake mushrooms
3 tablespoons cornstarch whisked with 1/4 cup water
1 pound boneless chicken breasts cut into 1/2-inch cubes
3 cups sliced bok choy or napa cabbage
1 cup frozen peas (do not defrost)
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 . Heat oven to 375*F . Cut wonton wrappers into 1/4-inch strips . In a bowl , toss the wonton strips . In a bowl , toss the wonton strips with oil and a pinch of salt . Arrange the strips in a single layer on a baking sheet . Bake on the oven's middle shelf until golden and crisp , 3 to 5 minutes . Let cool completely before serving .
2 . Meanwhile , place the scallions on a cutting board , then use the side of a large knife or a rolling pin to lightly smash . cut the ginger into thin rounds , then sliced each round into thin matchsticks .
3 . In a large saucepan over medium-high heat , combine the smashed scallions , sliced ginger , garlic , rice wine and broth . Bring to a boil , then reduce heat , cover and simmer for 15 minutes , use a slotted spoon to remove and discard the solids .
4 . Add the carrots and mushrooms and simmer gently , covered for 5 minutes . Bring the liquid to a boil , then add the cornstarch-water mixture in a stream while whisking . Reduce to a boil .
5 . Add the chicken , bok choy , peas , soy sauce and sesame oil . Cook gently until the chicken is just cooked through , about 10 minutes .
6 . Ladle the soup into bowls and top each portion with some of the wonton crisps if using .
Make sure the chicken goes in last . Cut into bite size chunks , it takes little time to cook , but will become tough and leathery if cooked to long