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- Submitted by: Recipe Group Member
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- Peel and smash 3 cloves of garlic. Place them in a large pot with the chicken, water and ginger. Bring to a boil and skim any residue from the top of the broth. Reduce heat, cover and simmer slowly for about 2 hours. Strain broth and season to taste with salt. Discard chicken bones.
- Skim off fat from the top of the broth (or refrigerate overnight and remove hardened fat).
- While the broth is simmering, chop the remaining garlic clove. Place it in the bowl of a food processor with the shrimp, 1/2 tablespoon green onions, grated ginger, celery, chopped carrot, sherry, stir-fry sauce, cornstarch and sesame oil. Pulse the food processor until a moderately fine texture is achieved. The mixture should not be a smooth puree.
- Lay the won ton wrappers on a clean counter. Brush the edges of each wrapper with a little beaten egg. Place a rounded teaspoon of filling in the center of each wrapper. Bring all 4 corners of the wrappers together above the filling and pinch together firmly. Place on a paper towel-lined plate, cover and chill until ready to use. This should make at least 30 won tons. Make ahead and freeze if desired.
- To assemble the soup, bring the chicken broth to a boil in a large pot and gently add the won tons. Slowly simmer for 5 to 8 minutes or until the shrimp is cooked and the wrappers are tender. About 2 minutes after adding the won tons, add the julienned carrot, bok choy, shiitake mushrooms and snow peas.
- Divide soup and won tons among 6 soup bowls. Garnish with the remaining 3 tablespoons sliced green onions and toasted sesame seeds.
- NOTES: Low-sodium canned chicken broth can be substituted for the chicken and water, but be sure to simmer with the ginger and garlic for at least 30 to 45 minutes.
- To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.
Makes 6 to 8
Submitted by: Recipe Group Member
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