Chicken Wonton Soup With Shrimp

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces boneless skinless chicken breasts (1 large breast half or 1 small whole breast)
• 7 ounces large shrimp, cooked or raw (i chose to use smaller shrimp as 3/4 of them get processed anyway)
• 1 teaspoon fresh ginger, finely chopped
• 2 scallions, finely chopped
• 1 egg
• 2 teaspoons oyster sauce (optional)
• 1 (16 ounce) packet wonton wrappers
• 1 tablespoon cornstarch paste (water and cornstarch)
• 3 3/4 cups chicken broth (or two 15 oz. cans commercial product)
• 1/4 cup cucumber, peeled and diced
• salt & freshly ground black pepper
• 1 scallion, cut into thin strips, for garnish
• 4 sprigs fresh cilantro, for garnish
• 1 tomato, scalded, peeled, seeded and diced for garnish

Recipe

• 1 place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes. add the egg, oyster sauce (if using), and seasoning and process briefly. set aside.
• 2 place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each. fold the dry edges over and pinch to seal. simmer in salted boiling water for 4 minutes. continue stuffing wrappers until chicken/shrimp mixture is gone.
• 3 at this point, the wontons can be stored in the fridge overnight after they cool).
• 4 bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through. adjust seasoning with salt and pepper. add wontons to warm through. serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.