Raw materials for chicken wontons in red oil: 1 chicken thigh, 150 grams of wonton skin

Seasoning: green onion, ginger, salt, red oil, green garlic, cooking wine, monosodium glutamate, pepper, sesame oil.

Red oil chicken wontons practice:

1, the chicken thigh meat boneless skin

2, chopped into meat, add onion and ginger, cooking wine, salt, pepper, monosodium glutamate, sesame oil and mix well.

3, chicken bones and other parts of the addition of onion and ginger, cooking wine into chicken soup.

4, take wonton skin wrapped in chicken filling made of wontons.

5, the wontons into the chicken broth cooked, out of the pot, seasoned with minced green garlic, red oil, pepper can be.

Tip: This is for two people, using 1 chicken thigh. If you have more people at home, you can use the whole chicken to make it.

Expanded Information:

Hundun is a traditional folk noodle dish originating in northern China, made of thin dough wrapped around a meat filling, cooked in a pot, and eaten usually with soup.

Yang Xiong of the Western Han Dynasty mentioned in his Dialect that "the cake is called wonton", and wonton is a kind of cake, with the difference being that it is stuffed with a filling and eaten after steaming; if it is cooked in soup, it is called "soup cake". Ancient Chinese thought it was a kind of sealed bun without seven orifices, so it was called "chaos", according to the rules of Chinese characterization, and later called "wonton". At this time, there was no difference between wontons and dumplings.

Dumplings have not changed significantly over the centuries, but wontons have flourished in the south and have developed a separate style. From the Tang Dynasty onwards, the name wonton was officially distinguished from dumpling.

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