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duck Chinese barbecuedroast ginger green onions soy sauce shiitake mushrooms sesame oil wonton wrappers wontons water chicken stock garlic ginger clean green onions Chinese cabbage cilantro
Viewed: 24 - Published at: 3 months agoIngredients
- 1 duck Chinese barbecued/roast, skin removed, flesh finely chopped, keep carcass for stock
- 1 piece ginger grated
- 2 green onions chopped
- 1 tablespoon soy sauce
- 4 dried shiitake mushrooms soaked, drained, finely chopped
- 1 teaspoon sesame oil plus more to serve
- 24 wonton wrappers
- 1 duck carcass from wontons
- 4 cups water
- 4 cups chicken stock
- 2 garlic cloves sliced
- 1 piece ginger finely sliced
- 3 cilantro roots scraped clean, bruised, or substitute 6 whole stems, leaves removed
- 5 green onions roughly chopped, plus more to garnish
- 3 1/2 ounces chinese cabbage shredded, about 1 1/2 cups
- cilantro leaves to serve
Method
- To make the wontons: In a small bowl, combine all ingredients, mixing well. Brush edge of each wrapper with water. Place 1 level tbsp of filling in the middle of each wrapper. Bring the corners to the middle and press sides together to enclose mixture and seal. Place on an baking sheet lined with parchment and freeze until ready to use.
- To make the soup: In a stockpot, combine duck carcass, water, stock, garlic, ginger and cilantro roots. Bring to boil. Reduce heat to medium, simmer for 5 mins. Reduce heat to low and cook gently, uncovered, for 40 mins. Stir in green onions. Simmer a further 20 mins
- Strain stock and return to clean pot. Bring to a boil on high and cook frozen wontons in 3 batches for 2-3 mins, until they float.
- Divide wontons between serving bowls and ladle soup over. Serve topped with cabbage, cilantro leaves and a drizzle of sesame oil.
