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Chinese   -   Wuntun Noodle Soup   adapted from Cantonese Chinese Cooking by Margaret Leeming

  • 12 Medium Won-Ton Wrappers
  • 6 Ounces Egg Noodles
  • 2 Cups Chicken Stock
  • 1 Teaspoon Rice Wine
  • 1 Teaspoon Sesame Oil
  • 4 Ounces Broccoli -- Chopped
  • Salt And Pepper -- To Taste
  • 1 Medium Chicken Breast -- Chopped
  • 4 Ounces Pork -- Chopped
  • 1 Can waterchestnuts -- Chopped
  • 1 Small Onion -- Chopped
  • 1/2 Teaspoon Ginger -- Chopped
  • 1 Clove Garlic -- Chopped
  • 1/2 Teaspoon Rice Wine
  • 1/2 Teaspoon Cornstarch
  • 1/2 Teaspoon Sesame Oil
  • Salt And Pepper -- To Taste
Directions Mix chicken, pork, waterchestnuts, onion, ginger, garlic, rice wine, cornstarch, sesame oil, salt and pepper together. Place 1 tablspoon of filling onto wonton wrapper. Fold and seal edges with water. Repeat until wrappers or filling is gone. Cook noodles as directed. Keep warm. Put stock, rice wine and sesame oil in saucepan and bring to a boil. Add broccoli and simmer for 2 minutes. Add wontons to a pot of boiling water and simmer until they float to the top about 3 minutes. Add them to the stock. Season with salt and pepper. Divide noodles into bowls and spoon wonton soup over.
Serves 4
Time to Make 0:00

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