[Anonymous]

P.F. Chang's China Bistro Wonton soup recipe

2 chicken breast halves without skin, cubed
1 lb medium shrimp, tail off, fresh or frozen
1 cup fresh spinach, torn in small pieces
1 cup sliced mushrooms
1 x 8 oz can water chestnuts, drained
1 tspn light brown sugar
1 tbsp Chinese rice wine, or dry sherry
2 tbsp soy sauce
1 tspn finely chopped green onion, green part only
1 tspn finely chopped fresh ginger
4 cups chicken stock

homemade wontons:

24 wonton wrappers
6 oz pork, coarsely chopped
8 medium shrimp, coarsely chopped
1 tspn light brown sugar
1 tbsp Chinese rice wine, or dry sherry
1 tbsp soy sauce
1 tspn finely chopped green onion, green part only
1 tspn finely chopped fresh ginger

Bring chicken stock to a rolling boil, then add all the ingredients. Cook until chicken and shrimp are cooked through, about 10 minutes.

For homemade wontons: In a bowl, mix the chopped pork and ground shrimp with brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.

Place 1 tspn 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, then fold each wonton over.

To cook, add wontons to boiling chicken stock and cook for 4-5 minutes.

Transfer to individual soup bowls and serve.

Garnish with thinly sliced green onions.