Chinese coleslaw recipe

How to Prepare / Make / Cook - ?Chinese coleslaw recipe

Wonton Soup

In Chinese, the word wonton means “swallowing clouds.” This fanciful name refers not to the crispy, deep-fried wontons but to the wontons cooked in soup. They are fluffy and float in the clear broth like clouds.

The Chinese eat wonton soup s a main course, not as the first course it has become in Chinese-American restaurants. It is usually served in large noodle bowls as a snack or lunch or at family get-togethers when all the family members help fold the wontons.

4 cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1(13 3 /4 ounce) can chicken broth and enough water to make 4 cups
1 slice unpeeled gingerroot, 1X1/8 inch
16 to 24 pork or turkey wontons, boiled and drained (pages 293-294)
Salt to taste
2 tablespoons thinly sliced scallions
4 tablespoons minced Szechuan vegetable (optional)
4 tablespoons finely shredded Egg Garnish (page 255) (optional)
1 teaspoon sesame seed oil

1. Bring the chicken broth with the gingerroot to a boil and add additional salt to taste. Place 4 to 6 wontons in individual soup bowls. Sprinkle the wontons in each bowl with some scallion and 1 tablespoon each Szechuan vegetable and shredded egg, if desired.

2. Pour the boiling soup over the wontons and drizzle with sesame seed oil. Serve immediately.

Variation Instead of the Chinese-style garnishes of Szechuan vegetable and shredded egg, add 4 ounces spinach leaves, which have been thoroughly washed, to the boiling broth just before serving. Cook the spinach leaves only as long as it takes to wilt them.