“This is a really nice basic soup with good flavor. An excellent accompaniment to your Chinese dinner when you don’t have time to make Won Ton Soup. It is also a nice substitute for Chicken Noodle Soup when you are sick. The original recipe called for a parsley and ham garnish, and while it makes for a pretty presentation, flavor-wise I prefer a bit of green onion sprinkled on top.” – April Ferre
2TablespoonsCornstarch Mixed with 4 Tablespoons Water
1EggLightly Beaten
1TeaspoonEach Parsley & HamChopped
– Or 2TeaspoonsGreen OnionChopped
Instructions
Mix ground chicken with egg white, dry sherry, pepper, and salt in bowl. Add sweet corn, mix well.
Bring chicken stock to boil. Add ground chicken and sweet corn mixture slowly, stirring constantly. Season with salt and pepper to taste.
When stock comes to boil again, thicken with cornstarch mixture. Then add beaten egg slowly, stirring constantly.
Pour into soup tureen, and sprinkle with chopped parsley and ham or green onion for garnish. Serve hot. Serves 2 as main course or 3 to 6 Chinese style.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng
“I find the use of strained baby food apricots an interesting ingredient in this classic sauce. It’s a little sweet and has a little bit of spicy in it too. Highly addictive. Really a quite remarkable combination of ingredients.” – April Ferre
Combine and bring to a simmer over medium high heat, stirring occasionally. Serve with Crispy Won Tons. Store in covered container and use within 2 weeks.
“I modified this a bit to include some cabbage and carrots for color (1 1/2 cup cabbage, 1 cup bean sprouts, and 1/2 cup match stick carrots in place of 3 cups bean sprouts.) You can take out the ground pork and make these into spring rolls as well.” – April Ferre
Combine pork, 1 teaspoon soy sauce, sherry and garlic; mix well. Let stand 15 minutes.
In a large skillet, brown meat in 2 tablespoons oil. Add bean sprouts, onion, and 1 tablespoon soy sauce. Cook, stirring constantly, until vegetables are tender, but still crisp. Drain and cool.
Dissolve cornstarch in 1/4 cup water. Place about 1/3 cup vegetable-meat mixture on the lower half of an egg roll skin. Moisten left and right edges with cornstarch mixture. Fold bottom edge up just enough to cover fillings, left and right edges 1/2-inch over, and roll as for jelly roll. Moisten top edge with cornstarch mixture and seal. Continue with the rest of the spring rolls.
Mix together bisquick, 1/2 cup water and egg. Dip each roll in batter. Deep fry in oil until golden brown. Drain.
Slice each roll into 4 pieces. Serve with hot mustard, catsup or sweet and sour sauce if desired. Makes 8 spring rolls.
Add egg to flour and mix well. Knead dough until smooth, wrap in damp cloth, and set aside for 30 minutes.
With rolling pin, roll out dough to semi-transparent thickness and cut into 3-inch squares. Sprinkle squares with cornstarch to prevent sticking and stack. (To store, wrap stacks of wrappings in foil or wax paper and refrigerate).
Mix shrimp, pork fat, dry sherry, salt, sugar and pepper. Place wrapping square with corner towards you. Dip finger in water and moisten opposite edge. Place 1/2 teaspoon filling in center of wrapping, fold corner across to opposite corner (corners should not align exactly). Pleat and press gently, but firmly, to seal.
Heat oil (360 degrees) and deep fry until golden. Serve hot or at room temperature as an hors d'oeuvre. Makes 20 wontons.
Note: Ready-made wrappings may be purchased.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng.
“A very juice little meatball in a crispy won ton skin. The water chestnuts give these little nuggets a nice texture with a fresh taste. Serve with Sweet and Sour Dipping Sauce (a little sweet and a little spicy) or Sweet and Sour Sauce (much more sweet, like the sweet and sour sauce you get at a Chinese restaurant).” – April Ferre
