Wonton Soup With Chicken, Bok Choy And Chiles

Wonton Soup With Chicken, Bok Choy And Chiles
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This wonton soup with chicken and bok choy makes for a perfect fall or winter warm-up—particularly with spicy chile crisp on the side. The dates may seem strange here, but they almost melt, adding a subtle sweetness to the broth.This recipe was inspired by Eileen Yin-Fei Lo’s classic book “Mastering the Art of Chinese Cooking” (Chronicle Books, 2009) and was originally published in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
45
minutes
Servings
8
servings
Wonton Soup With Chicken, Bok Choy and Chiles recipe - The Daily Meal
Total time: 1.07 hours
Ingredients
  • 4 chicken breast halves on the bone with skin, about 2 1/2 pounds
  • 1 quart low-sodium chicken broth
  • 1 chunk (1 inch long) fresh ginger, peeled, finely chopped
  • 2 ribs celery, cut into 1-inch pieces
  • 2 skinny carrots, peeled, cut into 1-inch rounds
  • 1 large yellow onion, peeled, cut into 1-inch chunks
  • 6 dried pitted medjool dates, optional
  • 1 tablespoon spicy chile crisp (or sambal oelek or 2 teaspoons asian hot chile oil), plus more for serving
  • 2 to 3 teaspoons low-sodium soy sauce, to taste
  • 2 heads (total 6 ounces) baby bok choy, cut into 2-inch chunks, well rinsed
  • 1 package (8 ounces to 12 ounces) frozen chicken wontons
  • 2 green onions, chopped
  • chopped fresh cilantro
Directions
  1. To a large saucepan or Dutch oven, add 4 chicken breast halves on the bone with skin (about 2 1/2 pounds), 1 quart low-sodium chicken broth, 1 chunk (1 inch long) finely chopped fresh ginger, 2 ribs celery (cut into 1-inch pieces), 2 skinny carrots (peeled and cut into 1-inch rounds), 1 large yellow onion (peeled and cut into 1-inch chunks) and 6 dried pitted medjool dates (optional). Add enough cool water to submerge chicken, usually about 4 cups.
  2. Heat to a boil. Reduce heat to low and partly cover the pot. Simmer gently, 30 minutes. Turn off heat. Let chicken cool in the broth if you have time.
  3. Transfer chicken with tongs to a cutting board. When cool enough to handle, remove and discard skin and bones from chicken. Tear chicken meat into large shreds.
  4. Return chicken broth to a simmer. Add 1 tablespoon chile crisp (or the alternative) and 2 to 3 teaspoons low-sodium soy sauce, to taste.
  5. Add the shredded chicken and 2 heads baby bok choy (cut into 2-inch chunks and well rinsed), and return to a simmer. Add wontons; simmer gently just until they are warmed through, about 3 minutes.
  6. Serve soup in wide bowls topped with 2 chopped green onions and chopped fresh cilantro. Pass more chile crisp to add to your liking.
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