Gingery Chicken Broth with Wonton Ravioli
- 8 scallions
- 2 quarts chicken stock, preferably homemade
- 1 (4-inch-long) piece fresh ginger, peeled and thickly sliced
- 5 garlic cloves, peeled and smashed with the side of a knife
- 1 boneless, skinless chicken breast half, about 6 ounces, cut into 1/2-inch cubes
- 1 tablespoon crushed ice
- 6 tablespoons heavy cream
- 1/2 teaspoon freshly grated lemon zest
- 3/4 teaspoon kosher salt
- Cornstarch, as needed
- 36 round wonton skins, preferably Japanese gyoza skins
- Chopped fresh cilantro, for garnish
- Kosher salt and freshly ground black pepper
- Trim off all but 1-inch of the scallion greens, chop the greens, and reserve for garnish.
- Cut each of the scallions into 4 pieces.
- Combine the stock, scallion pieces, ginger, and garlic in a large pot.
- Bring to a boil over high heat.
- Reduce the heat to medium and simmer for 20 minutes or longer.
- Strain and discard the solids.
- (The broth can be made a day ahead.
- Keep refrigerated and ready to serve.)
- Place the chicken in a food processor and pulse several times to grind finely.
- Add the ice and process until the ice is absorbed.
- With the blade in motion, add the cream.
- Pulse in the lemon zest and salt to blend.
- Chill for 1 hour.
- Sprinkle a sheet pan with cornstarch to hold the wontons before cooking.
- Working with a few wontons at a time and keeping the remaining wonton skins covered, mound 1 tablespoon of the chicken mixture in the center of each skin.
- Moisten the edges with water and place another wonton on top.
- Press on the edges to seal completely.
- Repeat until the entire filling is used.
- As they are done, transfer to the sheet pan.
- Just before serving, bring a large pot of salted water to a boil over high heat.
- Working in 2 batches, drop the ravioli into the boiling water, reduce the heat to medium, and simmer until tender and the chicken mixture is thoroughly cooked, 3 to 5 minutes.
- Bring the water back to a boil before proceeding with the final batch.
- Remove the wontons with a slotted spoon and arrange 3 in the center of each serving bowl.
- (The wontons are best if used just after boiling.
- Place them right into the serving bowls.
- If they cool, the hot broth will warm them.)
- Reheat the broth almost to boiling, season with salt and pepper, to taste, and ladle over the wontons.
- Garnish with the cilantro and chopped scallion greens.
- Serve right away.
scallions, chicken stock, fresh ginger, garlic, chicken, crushed ice, heavy cream, freshly grated lemon zest, kosher salt, cornstarch, wonton skins, fresh cilantro, kosher salt
Taken from www.foodnetwork.com/recipes/gingery-chicken-broth-with-wonton-ravioli-recipe.html (may not work)