2 chicken breasts, cubed
1 lb small to medium shrimp, devained with tail off
(can use cooked, uncooked, fresh or frozen)
1 cup fresh spinach, torn into small pieces
1 cup mushrooms, sliced
1 8oz can of water chestnuts
1 tsp light brown sugar
1 tbsp Chinese rice wine or dry sherry
2 tbsp soy sauce
1 tsp finely chopped scallion
1 tsp finely chopped fresh ginger
4 cups chicken stock
Bring chicken stock to a rolling boil, then add all the ingredients. Cook until chicken and shrimp are cooked through, about 10 minutes.
Note: Add 24 wontons for wonton soup.
Homemade wontons:
6 oz pork, not too lean and roughly chopped
8 medium shrimp, shelled and ground
1 tsp light brown sugar
1 tbsp Chinese rice wine or dry sherry
1 tbsp soy sauce
1 tsp finely chopped scallion
1 tsp finely chopped fresh ginger
24 wonton wrappers
1) In a bowl, mix the chopped pork and ground shrimp with brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.
2) Place 1 teaspoon of the filling in the center of each wonton wrapper.
3) Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.
4) To cook, add wontons to boiling chicken stock and cook for 4-5 minutes.
Transfer to individual soup bowls and serve.
Prep time (soup only): 20 minutes
Cook time: 20 minutes
Thanks to: “The Wok Cookbook” and Kevin for adding PF Chang flare.
