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      RECIPE TITLE "Wonton Soup" Author: Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken - 300 Succulent Recipes from the Far East Copyright 2003 Rhonda Lauret Parkinson

    yields 4 time--- difficulty easy

      RECIPE INGREDIENTS

    • Water for boiling wontons
    • 24 filled wonton dumplings
    • 6 cups chicken broth or stock
    • ½ cup shredded Napa cabbage
    • salt and pepper, to taste
    • 1 green onion, thinly sliced
    • Fruit for garnishes, such as kiwi, grapes, or tangerine segments

      RECIPE METHOD

    1. Bring a large pot of water to a boil.
    2. Add the wonton dumplings, making sure there is enough room for them to move about freely.
    3. Boil for at least 5 minutes, until the wonton rise to the top and the filling is cooked through.
    4. Remove from the pot with a slotted spoon.
    5. Bring the chicken stock to a boil. Add the cabbage and cook until tender.
    6. Season the broth with salt and pepper.
    7. Add the cooked wonton and bring the soup back to a boil. Remove the pot from the heat and add the green onion.

    When serving, allow 6 wontons per person.






    HOT!We recommend:

    Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken - 300 Succulent Recipes from the Far East Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken - 300 Succulent Recipes from the Far East
    If you've always wanted to prepare Indian food but were too intimidated to try, this is the book for you. The Everything Indian Cookbook offers 300 authentic and easy-to-follow recipes that taste just like the dishes at your favorite Indian restaurant. Author Monica Bhide -- India native, chef, and caterer -- helps you create savory meals for any occasion, whether you're cooking for one or for a party of fifty. Complete with information on stocking the kitchen and preparing seasonings, The Everything Indian Cookbook will have you creating authentic Indian meals in no time!


     

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