Description

These chicken cilantro wontons in hot and sour soup is a spin on a Chinese takeout classic – it’s comfort in a bowl and SO easy with the trader joe’s frozen wontons.

Ingredients

Units Scale

Hot and Sour Chicken Wonton Soup:

2 large brown button mushrooms, thinly sliced
Handful of Cilantro, chopped
Neutral oil
1.5 cups of chicken broth
1.5 cups of water
1 tablespoon of soy sauce
1 tablespoon sesame oil
1 tablespoon of rice wine vinegar
1/4 teaspoon of white pepper (trust)
12 chicken and cilantro mini wontons
1 egg
Kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Thinly slice the mushrooms and chop the cilantro.
Heat a small pot on medium high heat. Add 1 tablespoon of neutral oil, then add the sliced mushrooms. Give everything a stir and cook for 4-5 minutes, or until the mushrooms are browned.
Beat one egg.
To the browned mushrooms, add the chicken broth and water. Add the soy sauce, sesame oil, and white pepper. Bring this up to a boil, then add in the wontons. Cook for 3 minutes, or until the wontons begin to float to the top.
Reduce the heat to low, and pour in the beaten egg mixture. Give everything a stir, then add in the rice wine vinegar and half of the chopped cilantro.
Taste, adjust seasoning as desired, top with more cilantro, and enjoy!

Equipment

Global Vegetable Knife

Buy Now →

Notes

You can use other types of frozen dumplings or wontons, just make sure to cook them according to the package directions before adding the egg, rice wine vinegar, and cilantro to finish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Quick and easy
Method: Stovetop
Cuisine: Asian