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Chinese barbecuedroast ginger green onions soy sauce shiitake mushrooms sesame oil wonton wrappers duck carcass water chicken stock garlic ginger cilantro roots green onions Chinese cabbage cilantro wontons
Viewed: 8 - Published at: 3 years agoIngredients
- 1 None Chinese barbecued/roast duck, skin removed, flesh finely chopped (keep carcass for stock)
- 1 None 2-inch piece ginger, grated
- 2 None green onions, chopped
- 1 tbsp soy sauce
- 4 None dried shiitake mushrooms, soaked, drained, finely chopped
- 1 tsp sesame oil, plus more to serve
- 24 None wonton wrappers
- None None For the Soup
- 1 None duck carcass (from wontons)
- 4 cups water
- 4 cups chicken stock
- 2 None garlic cloves, sliced
- 1 None 4-inch piece ginger, finely sliced
- 3 None cilantro roots, scraped clean, bruised (or substitute 6 whole stems, leaves removed)
- 5 None green onions, roughly chopped, plus more to garnish
- 3 1/2 oz shredded Chinese cabbage (about 1 1/2 cups)
- None None Cilantro leaves, to serve
- None None For the Wontons
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.
