 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 7 |
|
Very hearty soup ! Ingredients:
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) |
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 |
Directions:
1. Bring chicken stock to a rolling boil, then add all the ingredients.
2. Cook until chicken and shrimp are cooked through, about 10 minutes.
3. FOR WONTONS.
4. In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
5. Blend well and set aside for 25-30 minutes for flavors to blend.
6. Place 1 tsp of the filling in the center of each wonton wrapper.
7. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
8. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
9. Transfer to individual soup bowls and serve.
|
|