-
1. Soak the dried shiitake mushrooms in 1 cup of hot water for 20 minutes until fully softened. Squeeze out the liquid, reserving the soaking liquid, then trim off the stems and finely mince the caps.
6 pieces Dried shiitake mushrooms,
0.2 L Water (for sealing wrappers and boiling)
-
2. Finely mince the ginger, garlic and the white parts of the scallions, and thinly slice the green parts for serving. In a bowl, combine the ground chicken, minced shiitake, ginger, garlic, scallion whites, half of the light soy sauce, Shaoxing wine, half of the toasted sesame oil, cornstarch, white pepper and sugar. Stir vigorously in one direction for 2 minutes until the mixture turns sticky and cohesive, then chill for 15 minutes.
300 g Ground chicken (thigh),
6 pieces Dried shiitake mushrooms,
2 tbsp Fresh ginger,
2 pieces Scallions,
2 clove Garlic,
1.5 tbsp Light soy sauce,
1 tbsp Shaoxing wine,
1 tsp Toasted sesame oil,
1 tbsp Cornstarch,
0.5 tsp Ground white pepper,
0.5 tsp Sugar
-
3. Place a heaped teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, press out the air and seal, then pull the two corners together and pinch to join. Keep finished wontons covered with a damp towel.
30 piece Wonton wrappers,
1 L Water (for sealing wrappers and boiling)
-
4. Bring the chicken stock to a gentle simmer in a large pot with the strained mushroom soaking liquid, remaining light soy sauce and salt. Simmer 5 minutes, then keep warm over low heat.
1.5 tbsp Light soy sauce,
6 cup Chicken stock,
0.5 tsp Salt,
1 L Water (for sealing wrappers and boiling)
-
5. Bring a separate large pot of water to a rolling boil. Cook the wontons in two batches for 4 to 5 minutes, until they float and the filling is cooked through to 74°C (165°F). Add the halved baby bok choy to the water for the final 1 minute.
3 pieces Baby bok choy,
1 L Water (for sealing wrappers and boiling)
-
6. Divide the wontons and bok choy among four warm bowls using a slotted spoon. Ladle the hot broth over, drizzle with the remaining toasted sesame oil, and top with the sliced scallion greens. Serve immediately.
2 pieces Scallions,
1 tsp Toasted sesame oil
