This homemade chicken broth tastes just like the Chinese flavored version I order at restaurants. I made a simple and flavorful ground pork filling and wrapped them in Wonton wrappers that I found at my local supermarket. I was so excited at how both recipes turned out. The broth was so easy to make, yet full of flavor from the ginger. I loved the flavor of the Wonton filling– green onions, ginger, sesame oil and soy sauce. This soup is so comforting and incredibly delicious!
Whenever I’m feeling like I’m on the verge of catching a cold, I crave Wonton Soup. Chinese Chicken Broth is loaded with flavor, yet it also feels light and comforting.
My Farmhouse Chicken Soup recipe is also a comforting soup– and works great for those days one is nursing a cold– or just hungry for a hot soup meal. There’s a difference with Chinese Chicken Broth, because ginger really amps up the flavor. Why have I never made Chinese Chicken Broth before? I found several recipes for homemade Chinese Chicken Broth and I decided to keep it simple– just four ingredients.
I love my Instant Pot pressure cooker, so I decided to plug it in and use my Instant Pot Steamer Basket.
I had six chicken drumsticks in my freezer. Green onions and garlic are always a staple in my kitchen. I also buy fresh ginger, peel it and keep it in my freezer. I filled the pot to just below the “max” line (8 cups), and set the pressure cooker to 45 minutes. Once the cycle beeped, I let the pressure cooker release pressure naturally (about 30 minutes).
The reason I used my steamer basket is that I could simply lift the cooked chicken and vegetables out, and I was left with a delicious broth. The chicken easily slipped off the bone, and I’ll use it to make a chicken salad. It won’t go to waste!
I was so pleased with the flavor of the broth, after I poured it through a fine sieve. The broth was clear, and it was light yet flavorful. I could taste the ginger, and it was time to move on and try making my first homemade Wonton.
I found the Wonton wraps at my local supermarket. I keep ground pork in my freezer for those days when we crave my famous Meat Loaf.
The ingredients for the filling were simple, and I didn’t have to run to the grocery store– green onion, minced garlic, soy sauce, sesame oil.
I watched a few YouTube videos, to get a feel for how to fill and shape wonton. Whoa! There are lots of techniques. I’m not sure that my amateur first time attempts would impress a NaiNai, but I chose the envelope method. The trick was to fill a wonton wrapper with no more than a teaspoon of the filling, wet the wrapper around the edges with water and fold into a triangle. Then, bring both pointed ends together, using water as “glue”.
I got the hang of it, and I got just over four dozen wonton. I refrigerated about a dozen wonton, and flash froze the rest. Once frozen, I placed them into a ziploc bag and will use them in the future. It was time to make the soup. I contemplated what vegetables to add. I didn’t have snap peas, which are my favorite.
Aha! I found some frozen stir fry veggies in my freezer. That’ll do.
I scooped some strained broth into a pot, added some frozen veggies and brought everything to a boil.
I added four wonton, and then turned the soup down to a simmer for 4-5 minutes. Done and done!
Now that the wonton are cooked, it really doesn’t matter how pretty they were shaped. They looked good enough to eat!
TASTING NOTES: Whenever I attempt to make an Asian recipe, I’m always a bit apprehensive. After all, my expertise is more in my German or Mexican roots. The broth was heavenly good. No kidding! It was light, clear (always a good sign), and really flavorful. As for the wonton– the pork filling tasted authentic, in my honest opinion. I could taste the green onion and ginger in a very good way. Sesame oil adds so much “umami” flavor. The won ton wrapper cooked tender, and the pork was thoroughly cooked.
I was glad to have plenty more won ton that I could make a second helping, and a generous bowl for my husband.
I’m feeling so happy that I’ve discovered how to make homemade Chinese chicken broth– and homemade wonton! It’s such a feeling of accomplishment and a recipe I’ll make again and again.
Homemade Wonton Soup and Instant Pot Chinese Chicken Broth
Equipment
- Pressure Cooker
Ingredients
For the broth:
- 6 raw chicken drumsticks about 1.5 pounds
- 3 large slices ginger 1/8 inch thick
- 2 large scallions or 3 small scallions, washed and halved
- 3 cloves garlic whole
- 8 cups water don't go above the "max" line for the Instant Pot
For the Won Ton:
- 48 wonton wrappers NOTE: I can easily find these at my local supermarket. My package had 50 wrappers, so I doubled the recipe. You can easily cut this recipe in half for smaller portions. Wontons freeze really well, for future use.
- 16 ounces ground pork
- 4 small green onions finely chopped
- 2 Tbsp soy sauce I use low-sodium
- 2 tsp sesame oil
- 2 tsp fresh ginger grated
- 3 tsp cornstarch
Instructions
For the broth (if you don't want to make your own broth, see notes):
- Add the raw chicken drumsticks, ginger, garlic and scallions to your Instant Pot. Add 8 cups of water. (Make sure your liquid levels do not exceed the max-fill line.)NOTE: I like to use my Instant Pot steamer, so that I can simply lift out the basket with the cooked chicken and vegetables. Save the chicken for future use in recipes.
- Seal the lid of your Instant Pot. Set it to manual high pressure for 45 minutes. Once it beeps, it’s on, but it will take about 15-20 minutes to come up to high pressure, in addition to the 45 minutes of cooking time.
- When it’s done, allow the Instant Pot to release pressure naturally for at least 30 minutes and carefully turn the venting knob to “venting” to finish releasing pressure. Alternatively, just let the pressure release gradually until the float valve/pressure indicator drops.
- When it’s safe to do so, carefully remove the lid. If you’re using the stock right away, carefully ladle the broth out to ensure it’s clear (or lift out the basket to easily remove all the solid ingredients). I recommend filtering the broth through a fine mesh sieve. If you’re planning on storing it, remove the chicken, let the broth cool, and let the sediment settle. Then transfer it to reusable freezer containers for later use.
- The broth will last in the refrigerator for 3-4 days. Freeze for up to 6 months, though it tastes best when used within 3 months.
For the wontons:
- In a large bowl combine all filling ingredients.
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
- Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
- NOTE: I found that I didn't need flour, as I placed the filled won ton on parchment paper.
Notes
8 cups chicken broth
▢ 2 cloves garlic whole
▢ 2 slices ginger approx. 1/4″
▢ 2 tablespoons soy sauce
▢ 1 teaspoon sesame oil
▢ 2 green onions sliced
Bring all broth ingredients to a boil. Simmer 10 mintues.
Remove garlic and ginger and discard.
Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately. Recipe sources: Broth adapted from The Woks of Life Won ton filling from: Spend with Pennies
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