Clay Pot Wonton Chicken Soup 砂鍋雲吞雞
This really easy classic Shanghai dish is a showstopper at the dinner table, bound to elicit oohs and ahhs of delight both for the awesome presentation and for the yummilicious flavor. Tender melting chicken, flavorful wontons, delicious chickeny soup and broth cooked vegetables.
- Prep time
- 2 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 chicken
- 1/4 cup Jinhau ham slices
- 5-6 cups chicken stock
- 2 heads baby napa cabbage
- 12 wontons
Instructions
- 1
Add enough chicken stock in your clay pot to cover the chicken by 2 inches but don't put chicken in yet. When chicken stock is boiled, add the Jinhau ham. Then add the chicken in. When stock is reboiled turn the heat down to low heat and cook covered for 20 minutes. Check occasionally to see if stock needs topping up.
- 2
Separate the cabbage leaves and wash thoroughly. Cut to bit sized portions. Wrap the wonton if you are wrapping fresh. If you are using pre frozen wonton, there is no need to defrost.
- 3
At the 20 minute mark, add cabbage and wonton. Top up stock if needed. Turn heat to medium high. When stock reboils, turn to low heat and cook covered for 10 more minutes. Poke chicken between body and thigh and make sure the juices run clear. If not cook for a few more minutes. Taste and add salt if needed.