KITCHEN MAGIC

Chicken Wonton Soup

By DAVID SPITZER
Special to the Saipan Tribune

Kung Hei Fat Choi!

It is a tradition to serve dumplings at midnight to celebrate the incoming Chinese New Year. In ancient China, gold and silver were used as money. The dumplings were made in the shape of money. Prices such as jewelry and coins are hidden in the dumplings for a special prize to the lucky one who gets served the selected dumplings. It is a sign of prosperity and good fortune for the upcoming year.

The dumplings should be served in a soup broth to keep them soft and delicate.

Shopping List
225g/8oz peeled raw prawns [U.S. Shrimp] 225g/8oz boneless, skinless chicken thighs
225g/8oz wonton wrappers [U.S. wonton skins] Fresh or canned water chestnuts,
Tree ears
Spring onions [U.S. scallions] Egg

Staples
Light soy sauce
Shaoxing rice wine or dry sherry
Sesame oil
Sugar
Chicken stock

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves 4

This is a variation of the classic wonton soup using chicken instead of the traditional pork. It is, thus, a lighter dish while the use of tree ears adds subtlety and texture to the filling. You must poach the wonton dumplings before adding them to the soup. Otherwise, the soup will be clouded by the starch from the wonton wrappers. Wonton wrappers are now available in many supermarkets. Once the wontons are filled, the soup cooks in minutes. It makes a hearty, delicious, one-dish meal or an elegant first course for a dinner party.

225g/8oz wonton wrappers [U.S. wonton skins]

Filling
225g/8oz peeled raw prawns [U.S. shrimp], de-veined and coarsely chopped
225g/8oz boneless, skinless chicken thighs, coarsely chopped
1 tsp salt
1/2 tsp freshly ground white pepper
110g/4oz fresh or canned water chestnuts, coarsely chopped
50g/2oz tree ears, soaked, rinsed, and finely shredded
1 1/2 tbsp light soy sauce
1 tbsp finely chopped spring onions [US scallions], white part only
1 1/2 tbsp Shaoxing rice wine or dry sherry
1 tsp sugar
2 tsp sesame oil
1 egg white, beaten lightly

Stock
1.7 liters/3 pints/ 7 1/2 cups Chicken Stock
1 tbsp light soy sauce
1 tsp sesame oil

Garnish
Chopped spring onions [US scallions]

For the wonton filling, put the prawns and chicken in a large bowl, add the salt and pepper, and mix well, either by kneading with your hand or by stirring with a wooden spoon. Then add all the other filling ingredients and stir them well into prawn and chicken mixture. Cover tightly and chill for at least 20 minutes.

When you are ready to stuff the wontons, put 1 tbsp of the filling in the center of the first wonton wrapper. Dampen the edges with a little water and bring up the sides of the wrapper around and over the filling. Pinch the edges together at the top so that the wonton is sealed; it should look like a small, filled bag.

When the wontons are ready, bring the stock, soy sauce, and sesame oil to a simmer in a large cooking pot.

In another large pot, bring salted water to a boil and poach the wontons for a 1 minute or until the float to the top. With a slotted spoon, remove them immediately and transfer them to the stock. Continue to simmer them in the stock for 2 minutes. Transfer to either a large soup bowl or individual bowls. Garnish and serve immediately.

David Spitzer is the Executive Chef of the Fiesta Resort & Spa Saipan. E-mail him at david_spitzer@fiestasaipan.com.