Name: Wonton Bamboo Silk Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Black-bone chicken; Some Green onion ginger; 10 capsules Jujube; 5 capsules Longan; Several pieces Dry yam; Some salt; Some pepper; 100g Fresh pork; 20 capsules dried shrimps; Some Chopped green onion and ginger; Some sesame oil; Some Soy sauce; Some Chicken Bouillon Powder; 1 cup Flour; 1 Raw duck eggs; Some water

Wonton Bamboo Silk Chicken

by Celery

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Wontons are called "wontons" in the south. What's the difference? I didn't fully understand it, but I only know that the southern wantan seems to use duck eggs to make noodles, the noodles are more chewy and the fillings are more rich and delicious;
Silky chicken, called "bamboo silk chicken" in southerners, has a much more elegant name. It is also eaten mainly in stewed soup. The soup base is added with sufficient seasonings and simmered slowly until the bones are crispy and the meat is rotten. The soup is delicious.
Needless to say, the nourishing effect of silky fowl, everyone knows it.
It's just that if you eat too much, you will inevitably get tired. Let’s change the way of eating today. Wontons with black-bone chicken soup, nourishing and delicious--"

Wonton Bamboo Silk Chicken

1. The black-bone chicken is cleaned and chopped into small pieces;

2. Add cold water to the pot and boil until it boils for 2 minutes;

3. Remove the chicken nuggets and wash off the impurities with warm water;

4. Place another pot of clean water, wait for the water to boil, and add the chicken nuggets;

5. Beat the scum

6. Add other condiments except salt and pepper, simmer on medium heat for about 1 hour, until the chicken is crispy;

7. Add salt and pepper, turn off the heat.

8. Add a duck egg, salt and appropriate amount of water to the flour;

9. Live it into a dough, cover it with a damp cloth and let it stand for more than 30 minutes;

10. Use a rolling pin to roll into large pieces, the thinner the better;

11. Fold the dough sheet;

12. Cut into sections

13. Unfold each piece of dough and stack it together;

14. Cut into trapezoids and serve as wonton wrappers;

15. Soak sea rice in warm water for about 5 minutes, wash and chop;

16. Add a spoonful of chicken broth and all other condiments to the meat filling;

17. Stir in the same direction until it is strong.

18. Take a piece of wonton wrapper and put an appropriate amount of filling on the short side;

19. Fold in two

20. Fold both ends in half, pinch tightly, and a wonton bag is ready.

21. Start another pot of water and cook wontons in a three-point method;

22. After it is cooked, remove it and place it in a bowl, add chicken broth and chicken;

23. Sprinkle with chopped green onion and chopped coriander, and serve.

Tips:
1. Stew the chicken soup and prepare the wonton.

2. If you find it troublesome to make homemade wonton wrappers, you can buy ready-made wrappers, or even ready-made quick-frozen wonton wrappers. But it’s better to do it yourself, and it’s more caring than it is.

3. Rolling dough requires a long rolling pin. If not, divide the dough into 2 to 3 parts. Rolling with a small rolling pin is also possible.

4. In your own bowl, you can add any flavor you want-you like hot chili powder and oil; if you like sour, add old vinegar... feel free.