Ingredients

Broth

¼ cup vegetable oil or olive oil

¼ cup chopped carrots

¼ cup chopped celery

¼ cup chopped onions

¼ cup chopped fennel

4 garlic cloves, crushed

2 tablespoons coarsely chopped ginger

1 tablespoon coarsely chopped lemongrass

1 tomato, coarsely chopped

¼ cup soy sauce

¼ cup rice vinegar

1 Chinese Barbequed Duck, cut into small pieces

2 litres cold water

2 litres dark chicken stock

4 thyme sprigs

Wontons

1 package wonton wrappers

½ cup finely diced Chinese barbequed pork

½ cup finely diced Chinese roast pork

½ cup finely diced Chinese barbequed duck

3 tablespoons soy sauce

½ Thai chili, seeded and finely diced

1 tablespoon mirin

3 tablespoons sesame oil

¼ cup red vinegar

¼ cup chopped fresh cilantro

¼ cup chopped green onions

1 tablespoon finely minced ginger

2 teaspoons finely minced garlic

1 egg, beaten

Garnish

¼ cup chopped Thai basil

½ cup enoki mushrooms

8 lime wedges

3 tablespoons minced garlic

3 tablespoons Thai chili

3 tablespoons minced ginger

3 tablespoons lemon zest

Directions

Broth

1. Heat the oil in a large stockpot over medium heat. Add carrots, celery, onions, fennel, garlic, ginger, lemongrass and tomato. Sweat vegetables, stirring occasionally until vegetables start to brown.

2. Deglaze pot with soy sauce and vinegar. Add the duck pieces and any juice from the duck cavity. Sweat the duck pieces for 3 minutes. Add thyme and pour in enough water or stock to cover. Bring to a boil uncovered, reduce heat and simmer for about 1 ½ hours. Strain liquid through sieve and cool.

Wontons

1. Add finely chopped Chinese barbequed pork, roast pork and Peking duck in a large bowl. Add soy sauce, chili, mirin, sesame oil, vinegar, cilantro, green onions, garlic, and ginger. Mix well to combine all ingredients.

2. Place 8 wonton wrappers on a clean surface and using a pastry brush or your finger and brush egg wash around the outside of each wrapper. Place small spoonful in the centre of each wonton wrapper and pull sides to top and pinch together to seal. Place on a parchment lined sheet pan and cover with a clean kitchen towel. Repeat until you have finished mix.

3. To cook place a single layer of wontons in a large steamer lined with parchment paper and cook until tender, about 7 to 10 minutes.

Garnish

1. Garnish large soup bowls with Thai basil, enoki mushrooms and green onions. Place wontons in the centre of each bowl and pour hot peking duck broth over. Serve immediately with lime wedges, garlic-chili, and ginger-lime.

See more: Chinese, Chinese New Year, Dinner, Poultry

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