Wonton Soup (Sopa Wantan)

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Steps

1. 1
   Make the Chinese stock (fondo chino): Place cleaned pork bones, chicken bones, and chicken feet in a large pot. Add water (3-5 parts water to 1 part bones by volume). Bring to a moderate-high heat.

   Tip: Remove any excess fat, skin, or viscera from bones before starting. Use backbone/breast bones for lighter color stock.

   ~5 min
2. 2
   As the stock heats, skim all impurities (foam) that rise to the surface. Once it reaches a boil, reduce heat to low and simmer gently for 1.5 to 2 hours until the liquid reduces by one-quarter to one-third.

   Tip: Let the stock cool with the bones still in it for maximum flavor extraction, then strain.

   ~105 min
3. 3
   While the stock simmers, prepare the pork: Cut bondiola into thin diagonal slices (2-3mm) against the grain — this is the traditional 'chu yok pin' cut. Trim excess fat.

   Tip: The pin (slice) cut is a classic Chinese knife technique that allows fast, even cooking in soups and stir-fries.
4. 4
   Prepare the chicken: Remove the tenderloin from the breast, then cut thin diagonal slices — the 'kai pin' cut. Can be done with circular horizontal cuts (traditional with cleaver) or diagonal outward cuts.

   Tip: Pieces should be bite-sized since Chinese cuisine traditionally doesn't use knives at the table.
5. 5
   Hydrate the proteins: Season both meats lightly with salt, pepper, and optional MSG. Add 1 tsp cornstarch per 250g of meat, then add water (1/3 cup per 500g). Mix well and let rest for 10 minutes to absorb the liquid.

   Tip: This ancient Chinese hydration technique (buting) makes proteins more tender. The starch coating locks in moisture during the thermal shock of cooking.

   ~10 min
6. 6
   Prepare vegetables: Cut Chinese cabbage leaves into bite-size pieces (discard or save stalks for stir-fry). Trim snow peas at both ends, remove string, halve large ones diagonally. Slice ginger into thin rounds or smash it.
7. 7
   Bring the strained stock to a boil. Add sliced ginger and let it infuse while heating. Slice the char siu (chasu) into thin pieces for garnishing.
8. 8
   Cook the wontons separately: Bring a pot of salted water with a splash of oil to a boil. Add wontons and cook 4-5 minutes. Remove to an oiled tray to prevent sticking.

   Tip: Cook wontons separately to keep the broth clear. Unlike Western pasta, Chinese pastas are boiled in oiled water.

   ~5 min
9. 9
   With the stock at a rolling boil, add the pork slices one by one (to prevent sticking from the starch). Skim any impurities. Cook for 3 minutes before adding chicken.

   Tip: Add pork first as it needs longer cooking time than chicken. Add pieces individually along the pot edges for even cooking.

   ~3 min
10. 10
    Add the chicken slices one by one. Season the broth with salt. Add the Chinese cabbage and cook for 2 minutes.

    ~2 min
11. 11
    Add the snow peas and canned mushrooms near the end to preserve their flavor and texture. Drizzle with sesame oil. Taste and adjust seasoning.

    Tip: Add mushrooms and snow peas last to avoid overcooking. Canned mushrooms are preferred for soups as they hold their flavor better than fresh.
12. 12
    To serve: Place wontons in a large soup bowl. Ladle the hot soup with proteins and vegetables over the wontons. Garnish with sliced char siu, peeled quail eggs, and sliced Chinese chives. Finish with a drizzle of sesame oil and optional white pepper.

    Tip: If wontons have cooled, briefly reheat them in the hot soup before serving. This is practically a complete meal on its own.

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR LA MEJOR SOPA WANTAN | ELEVA TU JUEGO CULINARIO CON LA CHEF PATI CHONG

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