Recipe: Deconstructed Wonton Soup

INGREDIENTS

• 2 quarts chicken stock 
• 1 bunch green onions, divided
• 3 garlic cloves, thinly sliced
• 1 (3-inch) knob fresh ginger, divided
• 2 tablespoons soy sauce or tamari, divided
• 1 ½ teaspoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon salt, divided
• 1 pound ground chicken
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch
• 3 heads baby bok choy, chopped
• 20 wonton wrappers, cut into quarters
• Chili oil, to taste
   

INSTRUCTIONS

1. Place chicken stock in a stockpot over medium-high heat. Cut white parts of green onions into 1-inch pieces (reserve dark green tops) and add to broth with the garlic, half of the ginger that has been thinly sliced, 1 tablespoon soy sauce, vinegar, honey, and 1/2 teaspoon salt. Bring to a boil, stirring occasionally. 
2. Meanwhile, in a medium mixing bowl, add the ground chicken, finely chopped reserved green 
   onions, remaining ginger that has been grated, remaining tablespoon of soy sauce, ½ teaspoon salt, sesame oil, and corn starch. Mix until combined. 
3. Drop heaping teaspoons full of meat into the broth. Reduce the heat to a simmer and cook 5 minutes. 
4. Add wonton wrappers, Bok choy, and cook for another 8 minutes, or until meatballs are cooked through and the Bok choy is tender. 
5. Serve topped with more green onions and chili oil, if desired.  

*Homemade Chili Oil 

INGREDIENTS 

• 1 cup avocado oil 
• 4 star anise 
• 1 cinnamon stick
• 2 bay leaves 
• 3 tablespoons Sichuan peppercorns 
• 8 cardamom pods
• ½ cup Asian chili powder
• 2 teaspoons sea salt 

INSTRUCTIONS 

Heat oil in a saucepan over low heat before adding anise, cinnamon, bay leaves, peppercorns, and cardamom pods. Increase the heat to medium until the spices sizzle. Continue sizzling for 5 minutes. Remove from heat and cool for 5 minutes. Place chili powder and salt in a heat-proof jar and strain the oil on top.