Wonton Soup Stock

 If you went through all the effort to make the wontons, then having the great wonton soup stock would enhance the flavour of the entire eating experience.
Whenever I go eating at Chinatown with my dad, and if we choose anything like noodles, dumplings in soup, he always make a comment on the flavour of the soup.  A good soup stock would require a long time to let the ingredients infuse into the water, but should not be too strongly flavoured so that it does not steal the limelight of the wonton, however would make the wonton ever more so irresistable.

At home, if you do not want to go through fuss, you can opt to use stock cubes. For those who like the challenge, heres my very simple recipe - and it would make you feel really resourceful when all you use is the leftovers or things you would normally throw away.

Ingredients:

1 Nylon soup bag
Prawn heads & Shells
200g Chicken Wing Tips
1 piece of Pork bones (if cant find this 2 or 3 spare ribs)
big piece of ginger, crushed, sliced
white pepper
2 litres of water
1Tbspn Light soy sauce
0.5 Tbspn Oyster sauce
few drops of sesame oil
salt - season to taste.

Method:
1) In a pot of water, boil the pork bone/spare rib with a slice of ginger for 2-3mins.
2) With a little oil, wok-fry the ginger then prawn head and shells and chicken wing tips, for about 2-3 minutes - this is to bring out the aroma.
3) Place all the ingredients in a nylon soup bag.  Place it in a big pot with of water, and bring it to boil. Then cover with a lid and let it simmer on a medium-low heat for at least 1hr (the longer the better).
4) Take the bag away, and you can either strain it for storage for later use.
5) To use straight away, add the soy sauce, oyster sauce and sesame oil, let it to boil. Ready to be used for the wontons.

Tip:
I added a few shitake mushroom & carrot in to the soup to simmer.
The Japanese Nylon soup bag can be bought from the oriental supermarket, its a good investment, because you can keep the ingredient in the bag without doing extra work like strain to another pot. Its more pop it in the bag, pull the drawstring tight, in the water, then once done take it from the pot thats already infused full of flavour. 

Happy Cooking!