Yield: 18 Wontons (2 Portions)
For the Wontons:
1 (6 Oz) Chicken Breast, minced
½ Tsp Fresh Ginger, minced
2 Tsp Sesame Oil
1 Tsp Chief Brand Garlic Soy Sauce
¼ Tsp Black Pepper
18 Each Wonton Skins
For the Soup:
3 Tbsp Vegetable Oil
1 Tbsp Minced Garlic
2 Tsp Minced Ginger
2 Tbsp Scallions, Finely Sliced
5 Cups Chicken Stock
1 Tbsp Sesame Oil
1 Tbsp Chief Brand Garlic Soy Sauce
2 Tsp Corn Starch
¼ Cup Chicken Stock
½ Tsp Chief Brand Salt
2 Tbsp Chopped Scallions
Place minced chicken into a small bowl and season with the ginger, sesame oil, soy sauce and black pepper. Mix well to combine.
Lay out about 6 wonton skins at a time and place 3/4 tsp of chicken filling into the center of the skins. Brush lightly two ends of the wonton skin with water. Fold over the wonton skin to allow the other two dry sides of the wonton to adhere to the moist two ends into a triangle shape, then peak the two edges together to form a traditional wonton fold. Continue the same with the rest of wontons.
Place a small sauce pan over medium heat and add the vegetable oil to warm up. Place in the minced garlic, ginger and scallions. Stir and lightly sweat aromatics for 2 minutes until fragrant.
Increase heat to high then add in the folded wontons to sear lightly in the hot pan for about 2 minutes to develop a light brown shade to the skins. Stir gingerly to move around wontons.
Add the chicken stock to the pot and reduce heat to medium temperature. Add the sesame oil and soy sauce. Stir to distribute wontons in the stock. Cover, bring to a simmer and cook for about 6 minutes.
Meanwhile in a small cup, mix the remaining chicken stock with the cornstarch and stir well.
Remove cover after cooking period and drizzle in the cornstarch liquid.
Stir gently to combine and soup will thicken slightly. Cook for an additional 2 minutes uncovered. Taste soup for seasonings and adjust with little salt if needed.
Remove wonton soup from the heat and sprinkle in the chopped scallions.
Serve wonton soup in a bowl and enjoy.