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Hong Kong Style Golden Wonton Noodle Soup Base

Name: Hong Kong Style Golden Wonton Noodle Soup Base
Prep time: 15 min
Cook time: 4 h 6 min
Total time: 4 h 21 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: chicken carcass; pork bone; ginger; cooking wine; dried flatfish; dried small shrimp; Salt; fish sauce; rock sugar; water

groups6 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 246 minsscheduleTotal: 261 minsoutdoor_grillStewed

Allergens:warningFishwarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:05

warningStay safe

You must wash your hands thoroughly after handling raw chicken to avoid cross-contamination; raw meat carries bacteria and touching other ingredients without washing can cause contamination.

Place the fresh chicken carcass in clean water and wash thoroughly. Remove the fat and lymph nodes on the chicken neck, clear out the lungs and kidneys inside the cavity, and remove any remaining windpipe to ensure all impurities are gone.

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Watch out

The lymph nodes and internal organ residues on the chicken neck must be completely removed, otherwise the soup base will have a fishy smell and impurities.

Ingredients:chicken carcass (1 piece)water (1500 ml)

Tools:stainless steel basin

Preparation

00:00:33

warningStay safe

You must wash your hands thoroughly after handling raw pork to avoid cross-contamination; raw meat carries bacteria and touching other ingredients without washing can cause contamination.

Take 1000g of fresh pork leg bones, pour them into the basin with the chicken carcass, and wash them together thoroughly.

Ingredients:pork bone (1000 g)

Tools:stainless steel basin

Active Cooking

00:00:48

After washing, put the washed chicken and bones into a pot with cold water. Add 50g of crushed ginger and 80g of cooking wine, then bring the soup to a boil over high heat.

local_fire_departmenthigh heat

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Watch out

Meat must be added to cold water

putting it in hot water locks blood and impurities inside the bones, making the soup cloudy and fishy otherwise

Ingredients:chicken carcasspork boneginger (50 g)cooking wine (80 g)

Tools:large pot with lid

Active Cooking

00:01:08

warningStay safe

You must mind open flame safety when using a kitchen torch, keep away from flammable items, and avoid burning your hands.

Take 200g of dried flatfish and use a torch to char it until it has a slight brownish color, then put it into the soup. If you don't have a torch, you can use an oven or charcoal fire; the purpose is to make the soup more fragrant.

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Watch out

Be careful with the open flame when using a torch

do not hold the dried flatfish too close to the flame otherwise it will instantly char and turn bitter

Ingredients:dried flatfish (200 g)

Tools:kitchen torchtray

Active Cooking

00:01:45

Put 200g of dried shrimp skin into an oil-free and water-free wok, stir-fry over low heat for about 8 minutes until crispy, dry, and fragrant. Make sure to choose seasonal dried shrimp skin, as old ones will have a musty smell that ruins the soup.

local_fire_departmentlow heat, about 8 minutes

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Watch out

You must use low heat throughout and keep the wok completely free of oil and water, otherwise the shrimp skin will instantly burn and turn bitter, ruining the soup flavor.

Ingredients:dried small shrimp (200 g)

Tools:spatulawok

Active Cooking

00:02:28

Put the stir-fried shrimp skin into the pot with the soup, and simmer over low heat for about 4 hours.

local_fire_departmentlow heat, about 4 hours

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Watch out

Keep an eye on the heat and water level after turning to low heat

do not open the lid frequently during the 4-hour simmering otherwise the aroma will escape

Ingredients:dried small shrimp

Tools:large pot with lid

Active Cooking

00:02:41

After 4 hours, add 20g of salt and 30g of fish sauce for seasoning, then add about 50g of rock sugar to enhance umami, and stir until the rock sugar melts completely.

local_fire_departmentlow heat

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Watch out

You must stir after adding rock sugar until it completely melts, otherwise it will settle at the bottom and burn, turning bitter.

Ingredients:Salt (20 g)fish sauce (30 g)rock sugar (50 g)

Tools:ladle

Active Cooking

00:03:05

warningStay safe

You must use insulated gloves when moving pots filled with boiling broth or when straining hot soup to prevent severe burns.

After the rock sugar melts, use a fine mesh strainer to filter out the residue, producing a rich, savory, and slightly golden wonton soup base.

Tools:bowlMesh strainer