Wonton with Black-bone Chicken
1.
Before the black-bone chicken stew, remove the chicken breast;
2.
Finely chop the chicken breast into puree;
3.
Cut a little pork belly into mashed meat;
4.
Mix the chicken breast and pork belly, add 1 tablespoon of sesame oil and soy sauce, stir evenly in the same direction until the meat filling absorbs all the sesame oil and soy sauce, and let stand for more than 1 hour;
5.
Add the chopped green onion, ginger, salt, sugar, chicken essence and five-spice powder, and continue to mix in the original direction of the meat filling. The filling is ready.
6.
Add a little salt to the eggs and flour, and form a dough, knead until the surface is smooth, and cover with a damp cloth for more than 30 minutes;
7.
Roll the dough into a very thin dough with a rolling pin;
8.
Cut the dough into long strips and overlap them, and cut into trapezoid-like won stew skins;
9.
Pack a proper amount of stuffing on the side near the short side of each slice of won stew skin, and roll it up;
10.
Fold the two ends in half and squeeze it tightly, and a thin-skinned large northern yuanbao wonton is wrapped.
11.
Appropriate amount of seaweed, soak in warm water, wash and squeeze dry water for later use;
12.
Serving the dried shrimps, pick out the impurities, and set aside;
13.
Add appropriate amount of umami soy sauce and vinegar to the bottom of the large bowl, and add some salt depending on the taste;
14.
Add seaweed and dried shrimp skins;
15.
Pour the black-boiled chicken soup with two large rice scoops;
16.
Cook the wontons in another pot with wide water; (this step and the above steps can be carried out at the same time)
17.
Take out the wontons, control the moisture, and put them in the prepared soup bowl;
18.
Sprinkle a few coriander leaves and drop a few drops of sesame oil on it.
Tips:
Wontons are all wrapped, you can freeze them if you can’t finish the meal, and eat it next time——
