Pf Changs Wonton Soup

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

subheading: FOR THE SOUP:

2 chicken breasts, cubed

1 lb small to medium shrimp, deveined with tails off

1 cup fresh spinach, torn into small pieces

1 cup mushroom, sliced

1 (8 ounce) can water chestnuts

1 teaspoon light brown sugar

1 tablespoon rice wine or 1 tablespoon dry sherry

1 tablespoon soy sauce

1 teaspoon finely chopped scallion

1 teaspoon finely chopped fresh ginger

6 cups chicken stock (I use 8 cups)

subheading: FOR THE WONTONS:

6 ounces ground pork

8 medium shrimp, shelled and ground

1 teaspoon light brown sugar

1 tablespoon rice wine or 1 tablespoon dry sherry

1 tablespoon soy sauce

1 teaspoon finely chopped scallion

1 teaspoon finely chopped ginger

24 wonton wrappers

Note: Ingredients may have been altered from the original.

Directions at food.com

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