Wonton Soup (P.F. Chang's Restaurant)
Comments found on-line about this soup are that it's pretty darned close to the real deal served at P.F. Chang's Restaurant.
Ingredients
- For the Soup:
- 2 chicken breasts, cubed
- 1 lb small to medium shrimp, deveined with tails off
- 1 cup fresh spinach, torn into small pieces
- 1 cup mushroom, sliced
- 1 (8 ounce) can water chestnuts
- 1 teaspoon light brown sugar
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped scallion
- 1 teaspoon finely chopped fresh ginger
- 6 cups chicken stock (I use 8 cups)
- For the Wontons
- 6 ounces ground pork
- 8 medium shrimp, shelled and ground
- 1 teaspoon light brown sugar
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped scallion
- 1 teaspoon finely chopped ginger
- 24 wonton wrappers
Preparation
Step 1
Directions:
1. Bring chicken stock to a rolling boil, then add all the ingredients.
2. Cook until chicken and shrimp are cooked through, about 10 minutes.
FOR WONTONS:
1. In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
2. Blend well and set aside for 25-30 minutes for flavors to blend.
3. Place 1 tsp of the filling in the center of each wonton wrapper.
4. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
5. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
6. Transfer to individual soup bowls and serve.