The Best Chicken Wonton Soup Recipe

Heat 1/4 cup of vegetable oil in a wok over medium heat. Add 3 tbsp of diced shallot and 1 cup of diced scallions. Sauté for 10-15 minutes, stirring constantly, until golden brown and fragrant. Add 3 tbsp of minced garlic and sauté for another 30 seconds until fragrant. Turn heat to low and cook for another 10-18 minutes, stirring occasionally, until the aromatics are deeply caramelized. Push them to the side of the wok and scoop out 2-3 tbsp of the oil, reserving it for garnish. Turn off the heat and let the oil cool.

Debone 14 oz of chicken leg quarters, reserving the bones and skin for the broth. Cut the chicken meat into bite-sized pieces and process in a food processor until finely ground.

Transfer the ground chicken to a bowl. Add the cooled aromatic oil (reserving 1 tsp for garnish), 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp dark soy sauce, and 1/2 cup of diced scallions. Mix well with your hands until thoroughly combined.

Place the reserved chicken bones, skin, and fat in a pot over medium-low heat. Render the fat for about 5 minutes, or until you get some oil out. Discard the solids.

Add 6 cups of water or stock to the pot. Add 3 scallion stalks, 2 shallots, 2 inches of crushed ginger, and 1/2 tsp white pepper. Bring to a boil, then reduce heat to low and simmer for at least 1 hour.

Use a fine mesh sieve to remove all solid ingredients from the broth. Season with 1 tsp salt or to taste.

Insert a piping tip into a piping bag. Fill the piping bag with the wonton filling.

Place a wonton wrapper on a clean surface. Squeeze a small amount of filling onto the center of the wrapper. Fold the top corner over to meet the bottom corner, forming a triangle. Fold the two side corners towards the center and pinch tightly to seal.

Repeat with the remaining wrappers and filling.

Add 4 oz of sliced carrots and 4 oz of bite-sized celery pieces to the simmering broth. Cook for 10 minutes until tender-crisp.

Add the prepared wontons to the pot. Cook for 3-5 minutes, or until they float to the surface. Add the baby bok choy and cook for another 30 seconds.

Add 1/4 cup of cold water to drop the temperature slightly. Stir in the reserved diced scallions and 1 tsp of reserved aromatic oil. Ladle the soup and wontons into bowls and garnish with extra diced scallions.