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
- 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
- Bring a large pot of water to a boil.
- Add the wonton dumplings, making sure there is enough room for
them to move about freely.
- Boil for at least 5 minutes, until the wonton rise to the top
and the filling is cooked through.
- Remove from the pot with a slotted spoon.
- Bring the chicken stock to a boil. Add the cabbage and cook
- Season the broth with salt and pepper.
- 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.
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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