Wonton Soup With Mushrooms And Watercress

• 2 pounds chicken bones
• 1 brown onion small, quartered
• 1 medium carrot quartered
• 13 cups water
• 1 inch fresh ginger piece, grated
• 2 Thai chili peppers fresh small red, 1/2 halved, 1/2 chopped finely
• 6 ounces ground pork
• 1 clove garlic crushed
• 1 spring onion chopped finely
• 2 tablespoons water chestnuts finely chopped
• 2 tablespoons chopped fresh cilantro finely
• 1 teaspoon sesame oil
• 2 tablespoons Chinese cooking wine
• 1/4 cup soy sauce
• 2 teaspoons sugar
• 12 wonton wrappers
• 1/2 bunch watercress firmly packed, sprigs
• 4 fresh shiitake mushrooms sliced thinly

1. Combine chicken bones, onion, carrot, water, 3/4 of ginger and halved chili peppers in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, 2 hours or until reduced by half. Strain broth through a colander lined with cheesecloth into large bowl and discard solids.
2. Meanwhile, for the wontons, combine finely chopped chili pepper with pork, garlic, onion, water chestnut, cilantro, oil, 2 tsp cooking wine, 1 tsp soy sauce, half the sugar and remaining ginger. Place 1 tbsp in the center of each wonton wrapper. Brush edges with a little water and pinch together to seal. Repeat with remaining filling and wrappers.
3. Skim fat from surface of broth and return to saucepan. Add remaining cooking wine, soy sauce and sugar. Bring to a boil. Add wontons to pan and cook, uncovered, 5 mins until wontons are cooked through. Divide watercress and mushrooms between serving bowls. Using a slotted spoon, transfer wontons to bowls and ladle in broth to serve.

chicken, brown onion, carrot, water, ginger, chili peppers, ground pork, garlic, onion, water chestnuts, cilantro, sesame oil, chinese cooking wine, soy sauce, sugar, wonton wrappers, shiitake mushrooms

Taken from www.yummly.com/recipe/Wonton-Soup-with-Mushrooms-and-Watercress-1400198 (may not work)