Monday, December 01, 2008

Asian Comfort in a Bowl

My young daughter was not feeling well today so I had the idea of making a chicken soup with won ton dumplings. I made a quick trip to the Clement street China town in San Francisco on the way home from work, I was lucky to find a parking space right in front of the New May Wah market. This store has everything and at good prices too. I had some of the ingredients at home so all I needed were a couple of chicken backs for the soup stock a chicken breast and a pack of won ton wrappers for the dumplings. With bags in the car and driving North over the Golden Gate bridge it is time to cook.

2 chicken backs
1 knob ginger, crushed
3 cloves garlic, crushed
1 stalk lemon grass, crushed
2 carrots, rough chop
2 quarts water
2 stalks celery, rough chop
1 chicken breast, boneless and skinless
1 dash soy sauce
1 Tablespoon fine sliced scallions
1 egg
Salt to taste

1. Make the soup broth with the chicken backs, 2 cloves garlic, half the ginger, celery, carrot, soy sauce, two quarts water.
2. Bring to a simmer and cook for an hour, check for seasoning and strain into another pot, keep at a simmer.
3. While the broth is cooking, make the won tons. In a food processor put the egg, chicken breast, one clove garlic, the other half of ginger, salt.
4. Pulse the chicken mixture till smooth.
5. Lay out the won ton wrappers and place a teaspoon on the chicken mixture in center of each wrapper, wet edge with water moistened finger and gather up the edges to make a dumpling.
6. To cook: add the dumplings to the simmering broth and cook for about five minutes, divide the broth and dumplings into bowls and garnish with the scallions.

Yield = 4 servings

No comments: