Chicken Wonton Soup With Shrimp

• 10 ounces boneless skinless chicken breasts (1 large breast half or 1 small whole breast)
• 7 ounces large shrimp, cooked or raw (I chose to use smaller shrimp as 3/4 of them get processed anyway)
• 1 teaspoon fresh ginger, finely chopped
• 2 scallions, finely chopped
• 1 egg
• 2 teaspoons oyster sauce (optional)
• 1 (16 ounce) packet wonton wrappers
• 1 tablespoon cornstarch paste (water and cornstarch)
• 3 34 cups chicken broth (or two 15 oz. cans commercial product)
• 14 cup cucumber, peeled and diced
• salt & freshly ground black pepper
• 1 scallion, cut into thin strips, for garnish
• 4 sprigs fresh cilantro, for garnish
• 1 tomatoes, scalded, peeled, seeded and diced for garnish

1. Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes.
2. Add the egg, oyster sauce (if using), and seasoning and process briefly.
3. Set aside.
4. Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each.
5. Fold the dry edges over and pinch to seal.
6. Simmer in salted boiling water for 4 minutes.
7. Continue stuffing wrappers until chicken/shrimp mixture is gone.
8. At this point, the wontons can be stored in the fridge overnight after they cool).
9. Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through.
10. Adjust seasoning with salt and pepper.
11. Add wontons to warm through.
12. Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.

chicken breasts, shrimp, fresh ginger, scallions, egg, oyster sauce, packet, cornstarch, chicken broth, cucumber, salt, scallion, cilantro, tomatoes

Taken from www.food.com/recipe/chicken-wonton-soup-with-shrimp-124507 (may not work)