Chicken Wontons in Chili-Kaffir Lime Leaf Broth

Your traditional wonton soup, with a twist!

Ingredients:

For the wontons:

• 1 pound ground chicken
• 1 tablespoon corn starch
• 2 stalks green onions, chopped
• 1 teaspoon grated fresh ginger
• salt and pepper to taste
• 40 to 50 wonton wrappers

For the broth:

• 3 tablespoons cooking oil
• 1 1/2 quarts (6 cups) chicken stock
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2-5 whole dried chili peppers (depending on how spicy you want the broth to be)
• 4 kaffir lime leaves, finely shredded
• 2 tablespoons soy sauce
• salt and pepper to taste
• 1/2 pound green beans
• 20 sliced of lotus roots (optional)

Directions:

• To make the wontons: Place the ground chicken, corn starch, chopped green onions, ginger, salt and pepper in a large glass bowl and mix to combine. Put a teaspoon of the filling in the center of a wonton wrapper and brush the edge with the water. Press the edges firmly to seal. Continue the process with the rest of the ingredients. Arrange the wontons on a lightly dusted (with corn starch) cookie sheet in a single layer. Cover and store in the refrigerator until ready to cook.
• To make the broth: In a large saucepan, heat 2 tablespoons of oil over medium heat. Add garlic and ginger, cook until fragrant. Add chicken stock into the saucepan, followed by kaffir lime leaves, dried chili peppers and soy sauce. Bring to boil and simmer for another 10-15 minutes. Season with salt and pepper. Remove the chili peppers from the broth.
• In a different saucepan, bring water to boil and 1 tablespoon of oil over medium high heat. Place the lotus roots in the saucepan with water, cook for about 5 minutes, remove from the pan, drain and set aside. Repeat the process with the green beans, cook until just tender but don't overcook them. Drain and set aside.
• In the same saucepan, place a few wontons at the time and cook for 3 minutes or until the wontons start to float to the surface and cooked through. Set aside.
• To serve: place green beans, lotus roots and few wontons in individual bowls. Pour the broth over the wontons and vegetables. Serve hot.

Serve 8 as main course