This week I decided to try (again) to make a delicious broth - Asian style. I have attempted this before, but it has never quite turned out. When I think of an Asian soup....whether it is a delicious pho, or a savory wonton soup there is always that sweet and spicy taste with hints of ginger, garlic, sesame, soy....and that one ingredient that escapes me.
Lets back up to last week when I was at Co-op, and ran into an old colleague of mine selling a product that she created. It is called Seven Spice Chili oil. It. Is. Amazing. It is the missing link to making this broth go from good to absolutely amazing!
So for my wonton soup, here is what I did (remember I am not an exact kinda recipe gal!):
1) In the morning before work, I threw a chicken carcass plus some of the leftover juices from said chicken in my slow-cooker. Add water, close the lid and put on low heat for 9 hours.
**Kitchen-hack tip: when you roast a chicken, throw the carcass and all juices in a bag and into your freezer
2) When I came home I strained out all the broth and separated all the meat to add back into the soup (no sense in wasting). I put the broth in soup pot on the stove and began creating.....
I added:
- fresh minced garlic
- fresh grated ginger (Kitchen-hack tip from my friend Kelly, freeze your fresh ginger and it will last forever and is easily grated without peeling!)
- Soy sauce
- Sriracha
- Sesame oil - to taste...i probably added about 1 - 2 tsp
- Fish sauce - just a few dabs
- Seven Spice Chili oil (did the mild)
- thinly sliced cabbage (I used Napa cabbage and used about half)
- sliced fresh mushrooms (maybe used about 6?)
- wontons (cheated and used the chicken cilantro ones from Costco)
Garnish with fresh cilantro, fresh grated carrot and green onions once served.
Absolutely delicious and full of flavor! And seriously...check out this spice as it is so versatile...once you try it you will need to add it to your permanent grocery list!
www.sevenspice.com