Wonton of good food

A poor pun, I know. But hey, I’m not a stand-up comedian.

Here’s basically another recipe I use - it started out as a scrapbook cutting and I’ve scribbled updates and changes to it ever since, so this is the first time I’m actually writing it out so that the damn thing’s legible.

Wonton Soup

Ingredients:

2 litres boiling water
2 chicken stock pots
1 veg Oxo cube
Shaoxing cooking wine
Soy sauce
Toasted sesame oil (from a brand like Lee Kum Kee 李錦記)
Lotus root - about 4 large slices
Chinese leaf - 3 good size leaves
Choi sum / similar green leafy veg - one stalk plus leaves
Chinese mushrooms (soaked in cold water for 20 mins first)
Couple of small pinches of fine ground black pepper
Wontons - 8 to 10, from frozen
Vermicelli - 2 half handfuls

How to make it taste good:

Mushrooms first because they take the longest: put them in cold water and make sure they stay under the surface for 20 minutes.
Get a LARGE pan / cooking pot - this makes a lot.
Boil the water (I pour it in from the kettle because I’m lazy and can’t be arsed to wait) and add in the 2 chicken stock pots and the veg Oxo cube. Make sure it all dissolves properly.
Put the lotus root in first and bring to the boil - lotus root can be hard and needs time to soften.
Chop the leafy veg roughly (large pieces) and throw it in. Add like half a teaspoon of the toasted sesame oil and soy sauce (a little soy sauce goes a very long way). Add the pepper.
Keep it simmering and put in the vermicelli. Drain the mushrooms properly, maybe give them an extra rinse, and throw them in whole.
Add the wontons and then 2 tablespoons (yes, tablespoons) of Shaoxing cooking wine.
Let it simmer for about 5 minutes - make sure it’s stirred properly the whole time. Turn it on a low heat for about another 10 minutes to make sure the wontons are properly cooked through (especially if you used them frozen like I do).
And that’s it - remember it’s very watery soup so it’ll be bloody hot for the first 10 minutes after you’ve put it into a bowl. Then eat it!

I make a huge batch because I can then dip in and eat as much as I want over the whole weekend, but obviously halve or quarter this if you don’t want it to last that long.

Sorted. Peach and lube everyone.