Chicken Broth Wonton Soup

Instructions

1. 1Rinse chicken thighs under cold water; place in a pot with 1.8 L cold water. Bring to a gentle boil over high heat, then immediately reduce to low and skim off grayish foam for 2 minutes.

   去腥关键步骤

   🔍 Look for Low heat 2 分钟 · 2 minutes

   Visual: 水面浮起细灰沫，汤底仍呈淡色清澈状。Surface shows fine gray foam; liquid remains pale and clear beneath.

   You know it's right when: 浮沫不再大量涌出；汤味清新无铁腥气。Foam stops rising rapidly; broth smells clean, not metallic.

2. 2Add 10 g sliced ginger and 2 scallion whites to the pot. Simmer uncovered for 40 minutes on low heat. Strain broth through a fine-mesh sieve into a clean bowl; reserve cooked chicken.

   保留原汁原味

   🔍 Look for Low heat 40 分钟 · 40 minutes

   Visual: 汤色浅金透亮，表面无油星。Broth is pale gold and translucent, with no oil droplets on surface.

   You know it's right when: 每3–4秒仅微泡破面。Gentle bubbles barely break surface every 3–4 seconds.

3. 3Finely shred reserved chicken; mix with ground pork, remaining grated ginger, chopped scallions, light soy sauce, and ½ tsp white pepper. Stir vigorously in one direction for 2 minutes until sticky and cohesive.

   上劲是馅料弹牙的关键

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 馅料能挂住筷子；泛光泽且微黏手。Mixture clings to chopsticks when lifted; glossy and slightly tacky.

   You know it's right when: 筷子离碗15厘米提起，馅料不脱落。Resists falling off chopsticks when lifted 15 cm.

4. 4Place 1 tsp filling in center of each wrapper; fold corners to center like a gift box, pressing edges to seal tightly. Repeat until all 30 wrappers are filled.

   小馄饨要封严防漏

   Keep wrappers covered with damp cloth to prevent drying.

5. 5Bring reserved broth back to a gentle simmer. Drop wontons in one at a time; cook 3–4 minutes until wrappers turn translucent and float. Serve hot, garnished with scallion greens.

   浮起即熟，勿久煮

   🔍 Look for Medium-low 3–4 分钟 · 3–4 minutes

   Visual: 馄饨皮呈玻璃状；馅心无粉红色。Wonton skins become glassy; filling is no longer pink inside.

   You know it's right when: 所有馄饨在水面匀速轻浮。All wontons bob steadily at surface.