- 16 to
20 Amoy Royal Dragon Wontons
- 1 to
2 eggs
- 1 whole
scallion
- 5 cups
water
- 6 cups
chicken stock
- ¾ to
1 teaspoon salt (if desired)
- 1 teaspoon
Amoy Soy Sauce
- Make
egg threads (see below).
- Mince
scallion
- Bring
water to a boil. Add wontons and simmer, uncovered, for approximately
4-5 minutes. Drain and keep wontons warm.
- Bring
chicken stock to a boil. Add salt (if desired) and soy sauce.
- Place
wontons in the bottom of a large soup bowl or in individual soup bowls
and pour boiling stock into the bowl. Garnish with minced scallion and
egg threads.
Variation:
Instead of egg thread garnish, substitute ¼ cup of slivered roast pork.
Egg Threads-Lightly
beat egg, and a pinch of salt. Slightly oil a skillet and heat. Add the
egg and tip the pan so it spreads thinly and evenly. Cook over low heat
until egg sets up but is not dry. The edges of the egg should turn slightly
brown. Flip over onto a plate, let cool. Cut into short narrow strips
about 1/8 inch wide, 2-3 inches long.
