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Soup chicken breasts shrimp fresh spinach mushroom water chestnuts light brown sugar rice wine soy sauce scallion fresh ginger chicken stock wontons ground pork shrimp light brown sugar rice wine soy sauce scallion ginger wonton wrappers
Viewed: 34 - Published at: 2 years agoIngredients
- for the soup
- 2 chicken breasts, cubed
- 1 lb small to medium shrimp, deveined with tails off
- 1 cup fresh spinach, torn into small pieces
- 1 cup mushroom, sliced
- 1 (8 ounce) can water chestnuts
- 1 teaspoon light brown sugar
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped scallion
- 1 teaspoon finely chopped fresh ginger
- 6 cups chicken stock (I use 8 cups)
- for the wontons
- 6 ounces ground pork
- 8 medium shrimp, shelled and ground
- 1 teaspoon light brown sugar
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped scallion
- 1 teaspoon finely chopped ginger
- 24 wonton wrappers
Method
- Bring chicken stock to a rolling boil, then add all the ingredients.
- Cook until chicken and shrimp are cooked through, about 10 minutes.
- FOR WONTONS.
- In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
- Blend well and set aside for 25-30 minutes for flavors to blend.
- Place 1 tsp of the filling in the center of each wonton wrapper.
- Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
- To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
- Transfer to individual soup bowls and serve.
