Wonton Soup (Pangsit Kuah)

Ingredients:

500g ground pork or chicken

250g Shrimp, peeled, deveined and chopped

1 pack of wonton skin 

4 to 5 cloves garlic, minced
3/4 tsp grated ginger
3 drops of sesame oil
1 1/2 tbs maizena (corn starch)
Salt and pepper to taste
2 liter homemade chicken broth*
3 stalks green onions, chopped
Coriander leaves for garnish

1. With about half cup cooking oil, fry the garlic until golden brown and crispy over medium heat. Stir continuously. Be really careful not to burn the garlic as it can be very bitter. Remove from heat and set aside.
2. To make homemade chicken broth*, you'll need about  to 1 kg chicken parts that have very low flesh such as necks, backs or bones. In a large bowl filled with 3 liter of water add the chicken parts and bring it to boil. Once boiled reduce heat to low, with a spoon skim the residue floating on surface. Cover the cooking bowl, simmer for about 2 hours. If you are using bones simmer for about 5 hours. Strain to get a clear broth with a fine strainer or cloth.
3. For the wonton filling; In a mixing bowl combine the meat,  shrimp, corn starch, half of the fried garlic without the oil, grated ginger, sesame oil, half of the chopped green onions, salt and pepper (i used 1 and 1/2 tsp of sea salt). Mix until well combined.
4. Wrap the wonton, here is how to wrap a wonton.
5. Bring about 2 liter chicken broth back to boil, once boiling add the wontons one portion at a time (about 10 per portion or as desire). Take out the wonton with a large strainer, put it in a bowl. Pour the broth over the wontons, garnish with spring onions, a little bit of fried garlic with oil and coriander leaves. Serve it immediately and enjoy it with chili soy sauce.