2 cubed chicken breast halves without skin
1 pound peeled medium shrimp
1 cup torn fresh spinach
1 cup sliced mushrooms
1 (8-ounce) can drained water chestnuts
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons soy sauce
1 teaspoon finely chopped green onion
1 teaspoon finely chopped fresh ginger
For the Homemade Wontons
½ pound pork, coarsely chopped
8 coarsely chopped medium shrimp
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped green onion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
1. Bring the stock to a rolling boil. Add the remaining ingredients. Cook the chicken in the
soup about 10 minutes.
2. For the homemade wontons, in a bowl, mix the pork and shrimp with brown sugar, rice
wine, soy sauce, green onions, and ginger. Blend well and set aside for 25–30 minutes for
the flavors to blend.
3. Place 1 teaspoon 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. Fold each
wonton over.
4. To cook, add wontons to boiling chicken stock and cook for 4–5 minutes. Transfer to
individual soup bowls and serve garnished with thinly sliced green onions.