Chicken Wonton Noodle Soup with Aromatic Seasoning Oil

Steps

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1. 1
   Place chicken wings and bones in a saucepan. Add halved onion, ginger slices, crushed garlic cloves, dried shrimp, light soy sauce, fish sauce, salt, and 10 cups of water. Bring to a boil over high heat.
   ▶ ≈0:23
2. 2
   When it reaches a boil, skim off any scum to keep the broth clear. Cover and simmer over low heat for 1 hour.
   ▶ ≈1:06
3. 3
   While the broth simmers, prepare the aromatic oil. Slice 4 shallots and chop 5 garlic cloves. Grate ginger to measure 1 teaspoon.
   ▶ ≈1:18
4. 4
   Heat ½ cup vegetable oil in a small saucepan over high heat. Once hot, add the shallots and stir frequently for 4 minutes until they begin to color.
   ▶ ≈1:45
5. 5
   Reduce heat to low and add garlic, ginger, 2 star anise, 1 cinnamon stick, and 2 bay leaves (crushed to release flavor). Stir frequently for 3 minutes 30 seconds until golden and fragrant.
   ▶ ≈1:59
6. 6
   Turn off the heat and continue stirring for 20 seconds. The aromatic oil can be prepared a day ahead.
   ▶ ≈2:20
7. 7
   For the wonton filling, remove skin and bones from 2 chicken thighs, cut into pieces, and chop finely with 1 garlic clove. Chop ½ lb frozen shrimp with a knife (or use a blender) to keep some texture in the filling.
   ▶ ≈2:34
8. 8
   Place the chicken and shrimp in a mixing bowl. Add grated ginger, salt, ground pepper, fish sauce, oyster sauce, light soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix until the filling becomes sticky and well combined.
   ▶ ≈3:04
9. 9
   Slice 6 spring onions. Mix most of it into the filling, reserving some for garnish.
   ▶ ≈3:35
10. 10
    Cut cilantro into sections. Cut 1 bok choy into quarters.
    ▶ ≈3:54
11. 11
    Place 1 teaspoon of filling in the center of each wonton wrapper and pinch the edges to seal. Prepare approximately 30 wontons.
    ▶ ≈4:05
12. 12
    After 1 hour of simmering, remove the chicken wings and bones from the broth (save for another use). Set aside 1 cup of the broth to cool.
    ▶ ≈4:37
13. 13
    Cook the thin egg noodles in the simmering broth, one portion at a time over high heat for about 40 seconds until slightly softened. Drain and place in serving bowls.
    ▶ ≈4:51
14. 14
    Bring the remaining broth to a boil over medium-high heat. Add the wontons and simmer for 6 minutes, stirring gently to prevent sticking. Once it returns to a boil, add the reserved cooled broth—this lowers the temperature so the filling cooks through without the wrapper becoming too soft.
    ▶ ≈5:14
15. 15
    Add bok choy to the broth and cook for 1 minute, then remove.
    ▶ ≈5:49
16. 16
    Once the wontons are cooked, pour the broth with the wontons into the bowls containing the noodles. Add a piece of bok choy, some cilantro, and spring onion to each bowl, then top with 1 tablespoon of the aromatic seasoning oil.
    ▶ ≈5:56