Chicken Broth With Cilantro Wontons(Thailand)

• 1 skinned and boned chicken breast half (about 4 oz.), clean all membrane and tendon
• 2 Tbsp. sliced cilantro leaves
• 1 tsp. soy sauce
• salt, pepper and ground red pepper
• 16 wonton wrappers (about 3 1/2-inches sq. see note)
• 1 tsp. all-purpose flour, blended with 2 Tbsp. water
• 1 small carrot
• trimmed pale green and white part of 1/2 small leek
• 1 medium tender inner celery rib (strings removed)
• 1 small turnip
• 4 c. chicken stock
• cilantro strips (for garnish)

1. Cut the chicken breast into small pieces, then chop medium-fine with a cleaver or large knife.
2. Combine in a bowl with the sliced cilantro, soy sauce, salt, pepper and ground red pepper to taste. Place about 1 teaspoon of the chicken mixture on each of the wonton skins.
3. Paint the edges with the flour mixture and fold to form a neat triangle.
4. Paint the two points of the triangle that are farthest apart, then paste together to form a bishop's hat shape. Clean the carrot, leek, celery and turnip, then cut into fine julienne.
5. You should have a total of about 1 1/2 cups.

chicken, cilantro, soy sauce, salt, wonton wrappers, allpurpose flour, carrot, green, tender inner celery, chicken stock, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635994 (may not work)