Wonton Soup III

Ingredients

• 1/4 lb raw shrimp (in shells)
• 2 ounces lean pork, ground
• 3 whole water chestnuts, finely chopped
• 2 green onions, chopped
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sesame oil
• 1 dash white pepper
• 24 wonton skins
• 1 egg white, slightly beaten
• 5 cups water
• 1/2 chicken breast (about 1/2 lb.)
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 dash white pepper
• 4 ounces Chinese pea pods
• 4 ounces mushrooms
• 4 cups chicken broth
• 1/4 cup bamboo shoot, sliced
• 1 teaspoon salt
• 1 dash white pepper
• 2 tablespoons green onions, chopped (with tops)
• 1/4 teaspoon sesame oil

Directions

1. 1

   Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely.

2. 2

   Mix shrimp, pork, water chestnuts, 2 green onions, 1 tsp. cornstarch, 1/2 tsp. salt, 1/4 tsp. sesame oil and dash of white pepper.

3. 3

   Place 1/2 tsp. shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.)

4. 4

   Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal.

5. 5

   Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. )

6. 6

   Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain.

7. 7

   Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.

8. 8

   Remove bones and skin from chicken breast; cut chicken into thin slices.

9. 9

   Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes.

10. 10

    Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain.

11. 11

    Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves.

12. 12

    Cut mushrooms into 1/4 inch slices. Heat broth and mushrooms to boiling in Dutch oven.

13. 13

    Stir in chicken; heat to boiling.

14. 14

    Drain wontons. Stir wontons, bamboo shoots, 1 tsp. salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes.

15. 15

    Stir in pea pods, 2 Tbsp. green onions and 1/4 tsp. sesame oil.