Shrimp and Chicken Won Ton Soup
Asian flavors have become the most popular ethnic foods in America. The crisp Les Pierres Chardonnay with lovely balance can go beautifully with these flavors.
Total Time 20 minutes
Prep Time 15 minutes
Difficulty Level Medium
1/2 lb boneless, skinless chicken thigh meat, cut into 1/2 inch cubes
1/2 lb peeled and deveined raw shrimp
3 tbsp finely chopped green onions, divided
1 tbsp finely chopped ginger
1/4 tsp Asian chile garlic sauce such as Lee Kum Kee, or to taste
1 tsp soy sauce
2 tsp chopped cilantro
24 medium wonton skins
7 cups rich chicken stock
4 baby bok choy (also known as Shanghai bok choy), cut lengthwise into quarters
2 cups fresh bean sprouts
To make the wontons, place the chicken and shrimp in a food processor and pulse until finely chopped. Don't completely puree. They should still have some texture. Place mixture in a bowl and stir in 1 tablespoon green onions, 1-1/2 teaspoons chopped ginger, chile garlic sauce, soy sauce, and cilantro.
Arrange 6 wontons on a flat surface and place a rounded teaspoon of the chicken mixture in the center. Lightly paint the edges of the wontons with water, fold over into a triangle shape, and pinch to seal. Repeat with remaining wontons. Can be frozen at this point for later use. Makes about 24.
Heat the stock with the remaining green onions and chopped ginger and bring to a simmer cook for a few minutes. Strain, discarding solids, and return to soup pot. Add the bok choy and wontons and simmer for 3 minutes or so. Divide sprouts among 4 warm bowls and ladle soup mixture over making sure each bowl has an equal number of wontons. Serve immediately.