Chicken and Wild Mushroom Broth with Canadian Cheddar Wontons

Broth

• 800 grams chicken thighs
• 1 carrot
• 1 celery branch
• 1 bay leaf
• 1 sprig of parsley
• 16 cups (4 L) water
• 1/2 cup (125 ml) dried porcini mushrooms
• Freshly ground pepper (approximately 20 turns of the pepper grinder)
• 2 tsp (10 ml) salt

Dumplings & Garnish

• Dumplings:
• 3/4 cups (6 oz) Canadian Cheddar, cut into cubes (2 cm X 2 cm)
• 2 tsp (10 ml) balsamic vinegar
• 12 wonton sheets
• 4 small sage leaves, minced
• Garnish:
• 1 carrot, diced
• 1 celery branch, diced
• 5 tbsp (75 ml) spinach, cut in chiffonade
• Chicken, reserved after cooking
• 4 poached quail eggs (or regular chicken eggs, poached) - optional

Broth

1. In a saucepot, combine chicken thighs, carrot, celery, bay leaf and parsley. Add the water, cover and simmer for about 1 1/2 hours. Drain the broth into another pot and reserve the chicken for garnish.
2. Add the mushrooms to the reserved broth. Let it cook for another 15 minutes. Drain again and reserve broth. Season with salt and pepper. Place the Canadian Cheddar cubes into the balsamic vinegar to marinate for 5 minutes.
3. Place the wonton sheets onto a board and wet them so they will stick when you stuff them. Place the Canadian Cheddar in the centre and add a piece of sage leaf on top. Pinch the wonton wrapper closed, making sure that it is well sealed. Repeat with the others. Steam in a double boiler for no longer than 2 minutes

Dumplings & Garnish

1. Ladle 9 ounces (300 ml) of the broth into a deep bowl. Add 3 dumplings and a quarter of the diced carrot and celery and chicken meat. Add the spinach and one quail or chicken egg (if using). Repeat with the other 3 bowls and serve very hot.