PF Changs Won Ton Soup

Ingredients
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 mushrooms, sliced
1 (8 ounce) cans water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallions
1 teaspoon finely chopped fresh ginger
6 cups chicken stock ( I use 8 cups)
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 scallions
1 teaspoon finely chopped ginger
24 wonton wrappers
Page 2 of 2Pf Changs Wonton Soup (cont.)
Directions
Bring chicken stock to a rolling boil, then add all the ingredients.
Cook until chicken and shrimp are cooked through, about 10 minutes.
FOR WONTONS.
In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
Blend well and set aside for 25-30 minutes for flavors to blend.
Place 1 tsp of the filling in the center of each wonton wrapper.
Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.
To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.
Transfer to individual soup bowls and serve.