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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A very wonderful soup that is very good for you....and tastes good, too. This is one of my favorite things to make. It takes time in the kitchen, but believe me, it is well worth the wait. 3 recipes in 1 Ingredients:
--chinese barbecued pork |
1 tbsp. sugar |
1/2 tbsp. plus 3/4 tsp. hoisin sauce |
1/2 tbsp. plus 3/4 tsp. soy sauce |
1/2 tbsp. plus rice wine |
1/2 tsp salt |
1 lb. boneless pork loin, in 1 piece, trimmed of fat |
--wontons |
1 beaten egg |
1/4 cup finely chopped onion |
1/4 cup finely chopped water chestnuts |
1 tbsp. soy sauce |
2 tsp grated fresh ginger root |
1/2 tsp. sugar |
1/2 tsp. salt |
1/8 tsp. pepper |
1/2 lb. ground pork |
1/4 lb. small fresh shrimp, finely chopped |
40 wonton wrappers |
8 cups water |
--war wonton soup |
4 chicken bouillon cubes |
4 beef bouillon cubes |
1/2 lb. fresh mushrooms, washed, stems trimmed and sliced |
3 green onions, diagonally, cut in 1 pieces, tops included |
1/2 head nappa cabbage |
1/2 head bok choy |
1 (10 oz.) pkg. frozen snow peas |
1 (5 oz.) can water chestnuts, drained and sliced |
1 (4 oz.) can bamboo shoots, drained |
1 lb. chinese barbecued pork, sliced to thin bite size pieces (recipe above) |
24 wontons (recipe above) |
1 boneless, skinless chicken breast |
36 medium large shrimp, bitesize, shelled and deveined |
1/2 lb. lobster meat, cut in bite size pieces (optional) |
Directions:
1. -Chinese Barbecued Pork-
2. Place sugar, hoisin sauce, soy sauce, rice wine and salt in a small bowl. Stir until sugar is dissolved. Add pork, turn to coat with marinade. Marinate pork in refrigerator, covered, turning occasionally at least 8 hours, or overnight.
3. Heat oven to 375*. Place pork on rack in roasting pan, in center of oven. Roast until thermometer inserted in thickest part of pork reads 165*, about 45 minutes. Cool completely before slicing.
4. -
5. -Wontons-
6. For filling, combine all ingredients except wonton wrappers and water. Position wrapper with one corner pointing towards you. Spoon 1 rounded teaspoon of filling just below the center of wrapper. Fold bottom cornerup over the filling. roll up wrapper and filling, leaving 1 at the top. Moisten the right-hand corner with water. Grasp both side corners and bring together and over lap the left over the right corner. Fold the top down and seal. It will look like an envelope. I do this production-line style. Use 24 wontons in the soup. Wrap and freeze remaining wontons
7. Bring the 8 cups of water to boil. Drop wontons, in one at a time, cooking 4-5 at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
8. -
9. -War Wonton Soup-
10. Wash the chicken breast. Place in a small saucepan, cover with water, bring to boil and simmer for 20 minutes, turn off heat. Wash nappa cabbage and bok choy well and drain, cut into bite size pieces.
11. In a large Dutch oven, place bouillon cubes, add 8 cups of water, heat over medium heat. Add mushrooms, green onions, cabbage, bok choy and snow peas, and cook until almost tender. Meanwhile, cut up the chicken into bite size pieces and add the chicken and the broth to the Dutch oven. Add all other ingredients and heat thoroughly, except the wontons. Do not overcook. When ready to serve, place 4 wontons on the bottom of a large soup bowl, and cover with soup. Serve immediately. If additional broth is need, use 2 cups of water and 1 chicken bouillon cube and 1 beef bouillon cube
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