Wonton Soup With Mushrooms And Watercress - cooking recipe

Ingredients

2 lbs chicken bones
1 None small brown onion, quartered
1 None medium carrot, quartered
13 cups water
1 inch piece fresh ginger, grated
2 None fresh small red Thai chili peppers, 1/2 halved, 1/2 chopped finely
6 oz ground pork
1 clove garlic, crushed
1 None spring onion, chopped finely
2 tbsp finely chopped water chestnuts
2 tbsp finely chopped fresh cilantro
1 tsp sesame oil
2 tbsp Chinese cooking wine
1/4 cup soy sauce
2 tsp sugar
12 None wonton wrappers
1/2 bunch firmly packed watercress sprigs
4 None fresh shiitake mushrooms, sliced thinly

Preparation

Combine chicken bones, onion, carrot, water, 3/4 of ginger and halved chili peppers in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, 2 hours or until reduced by half. Strain broth through a colander lined with cheesecloth into large bowl and discard solids.
Meanwhile, for the wontons, combine finely chopped chili pepper with pork, garlic, onion, water chestnut, cilantro, oil, 2 tsp cooking wine, 1 tsp soy sauce, half the sugar and remaining ginger. Place 1 tbsp in the center of each wonton wrapper. Brush edges with a little water and pinch together to seal. Repeat with remaining filling and wrappers.
Skim fat from surface of broth and return to saucepan. Add remaining cooking wine, soy sauce and sugar. Bring to a boil. Add wontons to pan and cook, uncovered, 5 mins until wontons are cooked through. Divide watercress and mushrooms between serving bowls. Using a slotted spoon, transfer wontons to bowls and ladle in broth to serve.