CANTONESE SOUP RECIPES

Steps:

• Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
• Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
• Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
• Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

Steps:

• Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes.  then drain thoroughly.
• Dice 1 and 1/3 of a big purple onion.
• Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
• Cut 3 scallions into 2 inches long pieces.
• Slice 2 inches of ginger finely.
• Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
• Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes.  Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
• Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
• Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
• Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
• Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
• Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
• Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
• Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again.  The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
• Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish.
• Video Link - https://youtu.be/5-5WAmkqlCQ