Ingredients
- 1pc chicken half
- 80g Jinhua ham (aka Chinese dry-cured ham; sliced)
- ¼ Korean Cabbage
- 6pcs Shanghai Bak Choy
- 10 pcs Wontons
- 5 ginger slices
- 2 stalks of scallions (cut into chunks)
- ½ rice bowl of sugar-free soy milk
- salt (optional)
Instructions
- Fill a pot with suitable amount of room- temperature water. Add in ginger slices, scallion chunks and the chicken half. Turn on medium heat. Cook for about 10 minutes and baste the chicken occasionally with the cooking liquid until its skin changes color. Remove the chicken and punch it into cold water. Set aside.
- Wash the Korean cabbage and the Shanghai Bak Choy and drain well. Cut the Korean cabbage (only) into smaller pieces. Set aside.
- Add the Korean Cabbage pieces, Jinhua ham slices and chicken half into a soup pot. Then fill the pot with 5 rice bowls of room-temperature water. Put on medium heat until the water comes to boil. Then turn the heat down to medium-low and cook for 45 minutes.
- Turn to low heat. Add sugar-free soy milk. Continue to cook for 1 - 2 mins.
- Taste to adjust seasoning. Turn off the heat. Transfer the soup and all the ingredients to a serving pot.
- Cook the wontons in a separate pot of salted boiling water for a few minutes until they are fully cooked. Remove them and add them to the serving pot.
- Then cook the Shanghai Bak Choy for a few minutes. Remove them when they are fully cooked and drain well. Add them to the serving pot. Voila! Wonton chicken is ready to serve!
