Side Pannel
Won Ton Soup
Ingredients List
- 2 lg Green shrimp
- 2 Green onions
- 6 Water chestnuts
- 1/4 c Bamboo shoots
- 1/2 lb Ground pork
- 1 Egg
- Salt and pepper to taste
- Sherry
- Soy sauce
- 16 Won ton skins or egg roll
- -wrappers
- 1 Egg white
- 1 qt Chicken broth
- 1/4 ts Julienned ginger root
Directions
CHICKEN BROTH
1 Stalk celery
1 sm Onion
3 lg Sprigs parsley
3 Whole cloves
4 lb Chicken parts
1 ga Cold water
3 Cloves garlic
1 tb Salt
1 ts Peppercorns
Peel and chop the shrimp, 1 green onion, the water chestnuts, and bamboo
shoots to the size of small beans. Blend with the pork, whole egg, a pinch
of salt, a pinch of pepper, the sherry, and soy sauce. Place about 1
rounded tsp. of stuffing on each won ton skin. Fold the wrapper to close
tightly. Seal with the egg white. Bring a pot of lightly salted water to a
boil. Add the won tons and cook until the skins are slightly
transparentabout 10 to 15 minutes. Drain. Just before serving, place the
chicken broth in a pot; add the ginger, splashes of sherry and soy sauce,
and salt and pepper to taste. Bring to a simmer and add the won tons to
reheat. Chop the remaining green onion. Serve 4 won tons per person in
bowls of broth, garnished with the chopped onion. CHICKEN BROTH: Coarsley
chop the celery, onion, parsley, and cloves. Place with the remaining
ingredients in a stock pot over high heat. As the stock reaches the
boiling point, a grey foam will form and rise to the surface. Skim this off
with a slotted spoon; discard. Reduce the heat to medium and simmer slowly
for 2-1/2 to 3 hours without stirring. Remove from heat and strain. Taste
for seasoning and add more salt and pepper if necessary.
ORIENT EXPRESS
KETCHUM, SUN VALLEY.
BEVERAGE: TSINGTAO BEER
1 Stalk celery
1 sm Onion
3 lg Sprigs parsley
3 Whole cloves
4 lb Chicken parts
1 ga Cold water
3 Cloves garlic
1 tb Salt
1 ts Peppercorns
Peel and chop the shrimp, 1 green onion, the water chestnuts, and bamboo
shoots to the size of small beans. Blend with the pork, whole egg, a pinch
of salt, a pinch of pepper, the sherry, and soy sauce. Place about 1
rounded tsp. of stuffing on each won ton skin. Fold the wrapper to close
tightly. Seal with the egg white. Bring a pot of lightly salted water to a
boil. Add the won tons and cook until the skins are slightly
transparentabout 10 to 15 minutes. Drain. Just before serving, place the
chicken broth in a pot; add the ginger, splashes of sherry and soy sauce,
and salt and pepper to taste. Bring to a simmer and add the won tons to
reheat. Chop the remaining green onion. Serve 4 won tons per person in
bowls of broth, garnished with the chopped onion. CHICKEN BROTH: Coarsley
chop the celery, onion, parsley, and cloves. Place with the remaining
ingredients in a stock pot over high heat. As the stock reaches the
boiling point, a grey foam will form and rise to the surface. Skim this off
with a slotted spoon; discard. Reduce the heat to medium and simmer slowly
for 2-1/2 to 3 hours without stirring. Remove from heat and strain. Taste
for seasoning and add more salt and pepper if necessary.
ORIENT EXPRESS
KETCHUM, SUN VALLEY.
BEVERAGE: TSINGTAO BEER
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