Hong Kong-style wonton soup

Ingredients for 2 servings:

• 400 g chicken giblets, fresh or frozen
• 20 g sliced ​​ginger, fresh or frozen
• 1 bunch of soup vegetables, fresh
• 400 g water
• e.g. salt and pepper
• 4 medium-sized shiitake mushrooms, dried
• 2 small pak choi
• 50 g mung bean sprouts
• 20 g carrot(s)
• 25 g frozen wonton wrappers
• 150 salmon, fresh or frozen
• 100 g chicken breast, fresh or frozen
• 70 g unsalted butter
• 1 tsp rice vinegar, black
• 1 tsp rice wine (Arak Masak)
• 6 g chicken broth, strong bouillon
• 2 small garlic cloves, fresh
• 1 egg(s), size M
• 100 g chicken stock
• 2 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

fried wonton in a delicious chicken broth

Add the chicken giblets to 1 liter of boiling water, simmer for 6 minutes, strain, and rinse. Discard the cooking water. Cut the fresh, peeled ginger crosswise into thin slices. Weigh and thaw the frozen goods. Wash the soup vegetables and chop everything finely. Place all the ingredients for the broth in a 2-liter pot. Simmer with the lid on for 2 hours. Thaw the wonton wrappers in their packaging. Pour 100 g of boiling water over the mushrooms and let them swell for 30 minutes. Squeeze out the soaking water and add to the broth. Cut the mushroom caps into strips, discarding the tough stems. Separate the leaves from the pak choi, wash them, separate the white leaf stalks from the leaves, and cut them lengthwise into strips. Halve the leaves lengthwise, then cut them into thirds crosswise, and set aside with the stalks. Rinse and sort the mung bean sprouts. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices. For the wonton, lightly freeze the chicken breast and salmon and mince using a 3-hole grinder. Squeeze the garlic cloves. Mix one tablespoon of egg white with two tablespoons of water to make the glue. Mix all ingredients well and let it mature in the refrigerator for 30 minutes. Place a wonton wrapper diagonally in front of you. Place a heaped teaspoon of the filling in the center and flatten slightly. Brush the glue onto the slanted, upward edges of the wonton wrapper, fold the bottom corner up over the filling, and press firmly. Flatten the filling slightly. Brush the glue onto the right and left corners and fold them in parallel to the bottom edge to form a pentagon (looks like an open envelope). Brush the glue onto the edges toward the top corner and close the “envelope.” Continue this process until all the filling is used up. Heat a large pan with the sunflower oil and fry the wontons in batches until golden brown on both sides. Drain on kitchen paper. Drain the broth and strain into another pot. Add the prepared ingredients and simmer for 3 minutes. Add the chicken stock, season with salt and pepper, add the wontons, and serve immediately.