INGREDIENTS

INSTRUCTIONS

CHICKEN BROTH
Peel and chop the shrimp, 1 green onion, the water chestnuts, and bamboo
shoots to the size of small beans.  Blend with the pork, whole egg, a pinch
of salt, a pinch of pepper, the sherry, and soy sauce. Place about 1
rounded tsp. of stuffing on each won ton skin. Fold the wrapper to close
tightly. Seal with the egg white. Bring a pot of lightly salted water to a
boil. Add the won tons and cook until the skins are slightly
transparent--about 10 to 15 minutes. Drain. Just before serving, place the
chicken broth in a pot; add the ginger, splashes of sherry and soy sauce,
and salt and pepper to taste. Bring to a simmer and add the won tons to
reheat.  Chop the remaining green onion. Serve 4 won tons per person in
bowls of broth, garnished with the chopped onion. CHICKEN BROTH: Coarsley
chop the celery, onion, parsley, and cloves. Place with the remaining
ingredients in a stock pot over high heat.  As the stock reaches the
boiling point, a grey foam will form and rise to the surface. Skim this off
with a slotted spoon; discard. Reduce the heat to medium and simmer slowly
for 2-1/2 to 3 hours without stirring.  Remove from heat and strain. Taste
for seasoning and add more salt and pepper if necessary.
ORIENT EXPRESS
KETCHUM, SUN VALLEY.
BEVERAGE:  TSINGTAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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