A nice light chicken soup to start a meal....
Makes 4 bowls
For the broth:
2 cloves minced garlic
2 Tbl fresh minced ginger
1 tsp peanut or vegetable oil
6 cups chicken broth
2 Tbl soy sauce
In a medium sauce pan saute the garlic and the ginger in the oil for about a minute until fragrant.
Add the broth and soy sauce, bring to a boil and simmer for about 10 minutes.
Let the broth steep, covered for about 30 minutes.
Strain the broth and set aside. (Make this early in the day if you like)
Filling and soup assembly:
1 1/2 to 2 cups finely minced or shredded cooked chicken thigh meat
1 egg white
1 Tbl grated garlic
1 Tbl grated fresh ginger
2 Tbl soy sauce
1 tsp sugar
2 green onions, finely diced
1 tsp white pepper
12 wonton wrappers
1 baby bok choy or shanghai bok choy sliced thinly
8 - 10 pea pods sliced on the diagonal into 4 pieces each
3 to 4 Tbl grated carrot
2 tsp sesame oil
Additional soy sauce for serving
Mix the chicken, egg white, garlic, ginger, sugar, white pepper and soy sauce together and chill for at least an hour.
Place about a tsp of the chicken mixture in the center of each wonton. With your finger, wet the edges of each wonton with water and fold into a triangle, making sure the edges are sealed.
Bring the soy ginger broth back to a boil.
Boil water in another pot and gently simmer the filled wontons, a few at a time for a few minutes.
Place 3 wontons in each soup bowl and drizzle each with 1/2 tsp of the sesame oil.
Add about a quarter of each vegetable to the bowls and pour the hot broth over all. Serve with additional soy sauce if desired.