The Best Chicken Wonton Soup

Steps

1. 1
   Prepare the caramelized scallion sauce. Heat 1/4 cup vegetable oil over medium heat, add 3 tablespoons diced shallots and stir every 30 seconds for 10–18 minutes until golden. Switch to low heat, add 1 cup diced scallions and 3 tablespoons diced garlic (rinsed under running water to remove bitter compounds). Once golden, scoop out 2–3 tablespoons of oil and set aside. Stir in 2 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon dark soy sauce until the sauce condenses slightly. Let cool.
2. 2
   Prepare the chicken. Use heavy-duty scissors to remove the backbone, then place skin-side down. Locate the tibia and femur bones by touch and use a sharp knife to slice them open and expose the bones. Loosen the muscle groups with your thumb and forefinger, cut around the joint, and remove the end of the drumstick. Pull the chicken meat off completely.
3. 3
   Make the broth. Over medium-low heat, render the chicken fat for a few minutes, then add the chicken skins and bones and fry over medium heat for about 5 minutes until charred. Add 6–8 cups water or stock, 3 scallions, 2 shallots, 2 inches crushed ginger, and 1/2 teaspoon ground black pepper. Bring to a boil and let simmer gently.
4. 4
   Prepare the wonton filling. Cut the chicken meat into bite-size pieces and grind using a food processor. Combine with the cooled caramelized scallion sauce and 1/2 cup fresh diced scallions to create multi-layered flavors. Set aside.
5. 5
   Prepare the vegetables. Slice 4 ounces of carrot and cut 4 ounces of celery. Strain the broth through a fine sieve to remove all solids, then use an oil strainer to remove impurities and excess fat. Add the carrot and celery and cook for 10 more minutes. Reserve the baby bok choy to add at the end to preserve its color.
6. 6
   Wrap the wontons. If the wrappers are frozen, defrost in advance on the countertop or overnight in the fridge. Use a large piping tip and piping bag filled with the wonton filling. Squeeze a small amount onto a wrapper, fold the top corner and then the two side corners, pinching tightly. Alternatively, fold on a cutting surface using both hands. This method allows you to wrap about 50 wontons in 5 minutes.
7. 7
   Cook the wontons. Once all wontons are wrapped and the carrot and celery are soft, season with salt. Add the wontons and cook for about 3 minutes until the water returns to a boil. Add 1/2 cup cold water and continue cooking for another 3 minutes. This technique, called 'Dian Leng Shui' in Chinese cooking, lowers the temperature slightly to maintain a gentle simmer and prevent delicate wonton wrappers from tearing.
8. 8
   Finish the dish. Add the baby bok choy and blanch for 30 seconds. Once all the wontons are cooked, the caramelized filling infuses the soup with an incredible aroma.