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WONTON SOUP

1/4 lb. raw medium shrimp in shells
2 oz. lean ground pork
3 whole water chestnuts, finely chopped
2 green onions, chopped
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sesame oil
Dash of white pepper
24 wonton skins
1 egg white, slightly beaten
5 cups water
1/2 chicken breast (about 1/2 lb.)
1/2 tsp. cornstarch
1/2 tsp. salt
Dash of white pepper
4 oz. Chinese pea pods
4 oz. mushrooms
4 cups chicken broth
1/4 cup sliced bamboo shoots
1 tsp. salt
Dash of white pepper
2 Tbsp. chopped green onions with tops
1/4 tsp. sesame oil

Peel shrimp. Make a shallow cut lengthwise down the back of each
shrimp; wash out vein. Chop shrimp finely. 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. Place 1/2 tsp. shrimp
mixture in center of wonton skin. (Cover remaining skins with
plastic wrap to keep them pliable. )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. Repeat
with remaining wonton skins. (Cover filled wontons with plastic
wrap to keep them from drying out. ) Heat water to boiling in Dutch
oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered
2 minutes; drain. Rinse wontons under cold water; place in bowl
and cover with iced water to keep them from sticking together.

Remove bones and skin from chicken breast; cut chicken into thin
slices. Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and
dash of white pepper in medium bowl. Cover and refrigerate 20
minutes. Remove strings from pea pods. Place pea pods in boiling
water. Cover and cook 1 minute; drain. Immediately rinse in cold
water; drain. Cut pea pods lengthwise into halves. Cut mushrooms
into 1/4 inch slices.

Heat broth and mushrooms to boiling in Dutch oven. Stir in chicken;
heat to boiling. 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. Stir in pea pods, 2 Tbsp. green
onions and 1/4 tsp. sesame oil.

8 servings

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