Ingredients

For the chicken broth:

• 200g chicken carcass
• 1.5L water for cleaning carcass
• 1.2L water for broth
• 1 leek
• 30g ginger
• 30g garlic
• 100ml sake

For the pork wanton soup:

• 10 sheet wanton sheet
• 50g sliced pork belly
• 30g leek
• salt and white pepper to taste
• 400ml chicken broth
• 2tsp salt
• 1tsp usukuchi shoyu
• 1tsp chopped chive

Tools

• MultiPro Express Weigh+

Method

For the chicken broth:

1. Wash chicken carcass well. Boil 1.5L water in the sauce pot, add carcass and leave 20 seconds.
2. Take carcass out and wash well.
3. Place 1.2ml water, carcass, leek, ginger, garlic and sake. Bring to the boil then turndown to low heat and keep cook them for 1hour.
4. Strain them and let them cool down. Keep in the fridge.

For the pork wanton soup:

1. Set knife blade into the bowl of your MultiPro Express, place leek into the bowl and chop leek.
2. Add sliced pork and mince them, add salt and white pepper and divide them into 10.
3. Place the wonton sheet on the table and put pork filling onto the wonton sheet.
4. Fold wonton sheet and put sides together with water.
5. Place chicken broth, salt and usukuchi shoyu into the sauce pot and bring to boil.
6. Add wonton into the soup and keep cook 3mins.
    

To serve:

1. Serve wonton and soup into the soup bowl and garnish with chives