An emblematic Peruvian chifa soup in its most abundant form. Clear broth, juicy wontons, and a generous mix of meats and seafood make the special version hearty, fragrant, and comforting enough to carry the whole meal.
Turn what you find into an experience you can actually bring to your kitchen.
Place almost all the water, the chicken bones, 65% of the ginger, 35% of the scallions, 30% of the salt, and 30% of the white pepper in a large pot. Bring to a boil, skim the surface, then reduce the heat and simmer gently for 25 minutes, until the broth is clear, fragrant, and distinctly flavored with chicken and ginger. Strain through a fine-mesh strainer and return the clear broth to the pot.
While the broth simmers, mix the ground pork with the cornstarch, the remaining 35% of the ginger, 25% of the scallions, 30% of the soy sauce, 40% of the sesame oil, 20% of the salt, and 20% of the white pepper. Work the mixture for 1 minute, until slightly sticky and cohesive. Separate about 12 wonton wrappers, place a small amount of filling in each, moisten the edges with the reserved bit of water, and seal firmly without overfilling.
Bring the strained broth back to a gentle boil. Add the Chinese noodles, the assembled wontons, and the chicken breast cut into thin slices; cook for 4 minutes, stirring gently so the wrappers stay intact. Add the Chinese cabbage and shrimp and cook for another 2 to 3 minutes, until the wontons are tender, the shrimp are pink and opaque, and the chicken reaches 74°C at its thickest point.
Add the sliced roast pork, the quail eggs, the remaining 70% of the soy sauce, the remaining 60% of the sesame oil, the remaining 40% of the scallions, the remaining 50% of the salt, and the remaining 50% of the white pepper. Cook for only 1 minute, until everything is piping hot while the cabbage still keeps some texture. Serve immediately with plenty of broth and intact wontons. And that's it! If the bowl is loaded but the broth is still clear, you made a proper chifa special 🥘
