1/4 lb. raw medium shrimp (in shells)
2 ounce lean ground pork
3 whole water chestnuts, finely chopped
2 green onions, chopped
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sesame oil
Dash of white pepper
24 wonton skins
1 egg white, slightly beaten
5 cups water
1/2 chicken breast (about 1/2 lb.)
1/2 teaspoon cornstarch
1/2 teaspoon salt
Dash of white pepper
4 ounce Chinese pea pods
4 ounce mushrooms
4 cups chicken broth
1/4 cup sliced bamboo shoots
1 teaspoon salt
Dash of white pepper
2 tablespoon chopped green onions(with tops)
1/4 teaspoon sesame oil
Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, 2 green onions, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon sesame oil and dash of white pepper. Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable. )Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. )
Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.
Remove bones and skin from chicken breast; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/4 inch slices.
Heat broth and mushrooms to boiling in Dutch oven. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 teaspoon salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. Stir in pea pods, 2 tablespoon green onions and 1/4 teaspoon sesame oil.
8 servings