Ching-He Huang’s Chicken and Sweet Corn Soup with Wonton Noodles.Photo:Jen CauseyChing-He Huanggives wonton wrappers brand-new life in her 20-minute soup.“One day, I fancied egg noodles but I didn’t have any,” says the author of the cookbookWok for Less. “I had some wonton egg wrappers that I didn’t want to waste, so I cut them into triangles and threw them in the soup and hey,presto!"“The wonton wrappers are like a comforting pasta, which makes the soup more substantial but still light,” she adds.The finished dish, filled with stir-fried chicken, corn and egg, is “chunky but super quick and easy to make,” Huang says. “It really does tick all the boxes.“Ching-He Huang’s Chicken and Sweet Corn Soup with Wonton Noodles1 Tbsp. canola or rapeseed oil1 (1-in.) piece fresh ginger, grated10 oz. chicken breast tenders (about 4 tenders), chopped1 tsp. Shaoxing rice wine or dry sherry1 qt. vegetable or chicken stock1 (15.25-oz.) can sweet whole kernel corn, drained1 Tbsp. lower-sodium soy sauce1 tsp. toasted sesame oil1 tsp. chicken bouillon powder⅛ tsp. ground white pepper⅓ cup tap water3 Tbsp. cornstarch1 large egg, lightly beaten4 wonton wrappers, cut in half diagonally2 scallions, sliced1.Heat a wok or large skillet over medium until lightly smoking; add oil, and swirl to coat. Add ginger and stir for just 1 second. Add chicken; stir-fry for 1 minute. Add rice wine, and then stock; bring to a simmer. Stir in corn, soy sauce, sesame oil, bouillon and pepper; bring to a boil over medium high.2.Whisk together water and cornstarch in a small bowl to make a slurry. Gradually stir slurry into soup, stirring constantly, and cook until thickened, 1 minute.3.Stir soup constantly in a circular whirlpool motion, and gently drizzle the beaten egg over the swirling soup to form ribbons. Stir in wonton pieces; cook until softened, about 30 seconds. Divide among bowls; top with scallions. Serve immediately.Serves:4Active time:20 minutesTotal time:20 minutes
Ching-He Huang’s Chicken and Sweet Corn Soup with Wonton Noodles.Photo:Jen Causey
Jen Causey
Ching-He Huanggives wonton wrappers brand-new life in her 20-minute soup.“One day, I fancied egg noodles but I didn’t have any,” says the author of the cookbookWok for Less. “I had some wonton egg wrappers that I didn’t want to waste, so I cut them into triangles and threw them in the soup and hey,presto!"“The wonton wrappers are like a comforting pasta, which makes the soup more substantial but still light,” she adds.The finished dish, filled with stir-fried chicken, corn and egg, is “chunky but super quick and easy to make,” Huang says. “It really does tick all the boxes.“Ching-He Huang’s Chicken and Sweet Corn Soup with Wonton Noodles1 Tbsp. canola or rapeseed oil1 (1-in.) piece fresh ginger, grated10 oz. chicken breast tenders (about 4 tenders), chopped1 tsp. Shaoxing rice wine or dry sherry1 qt. vegetable or chicken stock1 (15.25-oz.) can sweet whole kernel corn, drained1 Tbsp. lower-sodium soy sauce1 tsp. toasted sesame oil1 tsp. chicken bouillon powder⅛ tsp. ground white pepper⅓ cup tap water3 Tbsp. cornstarch1 large egg, lightly beaten4 wonton wrappers, cut in half diagonally2 scallions, sliced1.Heat a wok or large skillet over medium until lightly smoking; add oil, and swirl to coat. Add ginger and stir for just 1 second. Add chicken; stir-fry for 1 minute. Add rice wine, and then stock; bring to a simmer. Stir in corn, soy sauce, sesame oil, bouillon and pepper; bring to a boil over medium high.2.Whisk together water and cornstarch in a small bowl to make a slurry. Gradually stir slurry into soup, stirring constantly, and cook until thickened, 1 minute.3.Stir soup constantly in a circular whirlpool motion, and gently drizzle the beaten egg over the swirling soup to form ribbons. Stir in wonton pieces; cook until softened, about 30 seconds. Divide among bowls; top with scallions. Serve immediately.Serves:4Active time:20 minutesTotal time:20 minutes
Ching-He Huanggives wonton wrappers brand-new life in her 20-minute soup.
“One day, I fancied egg noodles but I didn’t have any,” says the author of the cookbookWok for Less. “I had some wonton egg wrappers that I didn’t want to waste, so I cut them into triangles and threw them in the soup and hey,presto!”
“The wonton wrappers are like a comforting pasta, which makes the soup more substantial but still light,” she adds.
The finished dish, filled with stir-fried chicken, corn and egg, is “chunky but super quick and easy to make,” Huang says. “It really does tick all the boxes.”
Ching-He Huang’s Chicken and Sweet Corn Soup with Wonton Noodles
1 Tbsp. canola or rapeseed oil
1 (1-in.) piece fresh ginger, grated
10 oz. chicken breast tenders (about 4 tenders), chopped
1 tsp. Shaoxing rice wine or dry sherry
1 qt. vegetable or chicken stock
1 (15.25-oz.) can sweet whole kernel corn, drained
1 Tbsp. lower-sodium soy sauce
1 tsp. toasted sesame oil
1 tsp. chicken bouillon powder
⅛ tsp. ground white pepper
⅓ cup tap water
3 Tbsp. cornstarch
1 large egg, lightly beaten
4 wonton wrappers, cut in half diagonally
2 scallions, sliced
1.Heat a wok or large skillet over medium until lightly smoking; add oil, and swirl to coat. Add ginger and stir for just 1 second. Add chicken; stir-fry for 1 minute. Add rice wine, and then stock; bring to a simmer. Stir in corn, soy sauce, sesame oil, bouillon and pepper; bring to a boil over medium high.
2.Whisk together water and cornstarch in a small bowl to make a slurry. Gradually stir slurry into soup, stirring constantly, and cook until thickened, 1 minute.
3.Stir soup constantly in a circular whirlpool motion, and gently drizzle the beaten egg over the swirling soup to form ribbons. Stir in wonton pieces; cook until softened, about 30 seconds. Divide among bowls; top with scallions. Serve immediately.
Serves:4Active time:20 minutesTotal time:20 minutes
source: people.com
