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This chicken wonton soup is rich, aromatic, and filled with comforting homemade flavors that always leave a lasting impression. Every time I serve it to friends, they immediately ask for the recipe—that's how good it is!

I used to think about keeping this one a secret, just in case I open a restaurant someday. But since I don't have any plans like that right now, I figured, why not share it so everyone can enjoy it?

The real magic of this wonton soup lies in the caramelized scallion sauce. It’s deeply fragrant and infuses the soup with an incredible aroma. Don't be surprised if your neighbors come knocking, wondering what smells so good! 

Ingredients 

800g / 28 oz of chicken leg quarter (Once deboned, get about 400g / 14 oz of meat and 400g / 14 oz of bone and skin)
2 inches of ginger, crushed
3 scallions
2 shallot
1/2 tsp of freshly ground white pepper (Amazon Link - https://geni.us/white-peppercorns)
1.4 L / 6 cups - 1.9 L / 8 cups of water or stock
1/4 cup of vegetable oil
1.5 cups of diced scallions
3 tbsp of diced shallot
3 tbsp of diced garlic
2 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
2 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
1 tsp of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
1 package of wonton wrappers (about 50 sheets); if frozen, defrost in advance
4 oz of carrot, sliced thinly
4 oz of celery, cut into bite-size pieces
6 oz of bok choy
1 tsp of salt to season the broth or to taste
1/2 cup of cold water to drop the temperature
Diced scallions for garnish

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