Since becoming quarantined nearly a month ago I have not ordered takeout or had prepared food delivered once. One night in a moment of weakness I bought fried chicken from my local grocery store, and I broke out in hives. I think I have an underlying allergy to certain fry oils, but in our current corona-culture, it was enough to spook my very non-germophic heart.
My next few posts are going to get interesting, as I have not grocery shopped a single item since March 29. I’m craving certain foods, but I am determined to make them on my own, including Chinese takeout.
This is by far a “semi-homemade” Wonton Soup with pantry and freezer ingredients. Store bought wontons, frozen scallions (chopped and frozen by me), frozen ginger (didn’t photograph well, so subbed powdered ginger in the pic), chicken bouillon packet, and rice vinegar.
POOR WOMAN’S WONTON SOUP
- 1 packet Chicken Bouillon (or cube, or chicken stock or other broth)
- 2 cups water (if not using prepared stock/broth)
- However many wontons you want to eat
- 1 teaspoon Rice Vinegar
- 1 teaspoon Ginger
- 2 tablespoons chopped Scallions
Simmer all ingredients together until wontons are cooked through. I wish it was more complicated than that. For extra zing, you can saute and lightly the wontons in a bit of sesame oil before adding broth.
Looks like takeout to me
Served with a scallion pancake, another one of the few convenience items in my freezer
The Accidental Chef 