Soup:
1 tablespoon vegetable oil
4 pounds chicken legs or backs and wing tips, cut into 2-inch pieces
1-inch piece ginger, thinly sliced and smashed
2 green onions, halved lengthwise and smashed
2 quarts boiling water
3-1/2 teaspoons salt, divided use
1/2 cup shredded Chinese cabbage
2 tablespoons grated carrot
3 green onions finely chopped
Fresh ground pepper
Won Tons:
4 ounces ground pork
4 water chestnuts, minced
1 teaspoon minced ginger
1 small clove garlic, minced
1 teaspoon sherry or rice wine
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon minced green onion
1/2 large egg white, lightly beaten
1 teaspoon cornstarch
32 won ton wrappers
To make soup broth:
Heat oil in a large pot over medium heat. Brown chicken pieces, working in
batches. Reduce heat to low, cover and cook 20 minutes, until chicken releases
its juices. Stir in ginger and green onion; cook 1 minute. Increase heat to
high; add boiling water and 2 teaspoons salt. Cover and simmer 20 minutes.
Strain stock; discard solids. Stock may be refrigerated up to 2 days.
To make won tons:
Combine all ingredients except wrappers. Place a wrapper on a flat surface and
place 1 teaspoon of filling in the center. Brush the edges with water. Fold in
half to form a triangle, pressing edges to seal. Fold the two outer corners to
the center, brush with water and seal or twist together.
Place filled won tons on a baking sheet covered with waxed paper. Refrigerate,
uncovered, at least 20 minutes.
Bring 4 quarts water to a boil. Salt to taste and add won tons. Cook 3 to 4
minutes, until tender. Drain and place on a plate in a single layer.
Meanwhile, skim fat from broth and bring to a simmer in a large pot. Add
remaining 1-1/2 teaspoons salt and vegetables. Simmer 3 to 4 minutes, then add
won tons. Simmer 1 to 2 more minutes. Season to taste with salt and pepper.
Serves 8.
Variation: 4 ounces chopped raw shrimp may be substituted for pork in the won
tons.
