8 steps, about 70 minutes start to finish.
Blanch the Chicken: Place chicken thighs in a large pot and cover with 4-5 cups cold water. Bring to a rapid boil and cook for 3-5 minutes until foam rises. Drain, discard the water, rinse thighs under cool water, and clean the pot.
Build the Broth: Return blanched chicken to the cleaned pot. Add 12 cups cold water, the quartered onion, sliced ginger, scallions, garlic, and dried shiitake mushrooms if using.
Add Shaoxing wine to the pot.
Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim frequently during the first 20-30 minutes, removing foam and impurities. This is key for a clear broth.
Simmer uncovered for 45-60 minutes (up to 90 minutes for a richer broth).
Strain & Season: Remove and set aside the chicken thighs (the meat can be used for wonton filling). Strain the broth through a fine-mesh strainer, pressing gently on the solids. Stir in fish sauce and salt gradually. The broth should be savory and clean.
Optional Finish: For subtle savory sweetness, add a tiny drizzle (about 1/2 teaspoon) of oyster sauce. Dust lightly with white pepper.
Serving: Return broth to a gentle simmer. Cook wontons in the broth for 3-5 minutes until they float and are cooked through. Ladle into bowls and garnish with chopped green onions and a few drops of sesame oil.
“Blanching the chicken first removes blood and impurities and produces a noticeably clearer broth. Don't skip it. For a more concentrated broth, reduce water to 10 cups. Store refrigerated for up to 4 days or freeze for 3 months.”
