P.F. Chang's China Bistro Wonton Soup

P.F. Chang's China Bistro Wonton Soup


-2 chicken breast halves without skin, cubed
-1 lb medium shrimp, tail off, fresh or frozen
-1 cup fresh spinach, torn in small pieces
-1 cup sliced mushrooms
-1 x 8 oz can water chestnuts, drained
-1 tbsp Chinese rice wine, or dry sherry
- 2 tbsp soy sauce
- green part only 1 tspn finely chopped green onion
-4 cups chicken stock
-1 tspn finely chopped fresh ginger
-l tspn light brown sugar

Homemade Wontons:

- 24 wonton wrappers
- 6 oz pork, coarsely chopped
- 8 medium shrimp, coarsely chopped
- 1 tbsp Chinese rice wine, or dry sherry
- 1 tbsp soy sauce
- 1 tspn finely chopped green onion, green part only
- 1 tspn finely chopped fresh ginger
- l tspn light brown sugar

Bring chicken stock to a rolling boil, then add all the ingredients. Cook until chicken and shrimp are cooked through, about 10 minutes.
For homemade wontons: 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.
Place 1 tspn 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 wonton over.
To cook, add wontons to boiling chicken stock and cook for 4-5 minutes.
Transfer to individual soup bowls and serve.