Won Ton Soup
1 tablespoon vegetable oil
4 pounds chicken legs or backs and wing tips, cut into 2-inch pieces
1-inch piece ginger, thinly sliced and smashed
2 green onions, halved lengthwise and smashed
2 quarts boiling water
3-1/2 teaspoons salt, divided use
1/2 cup shredded Chinese cabbage
2 tablespoons grated carrot
3 green onions finely chopped
Fresh ground pepper
4 ounces ground pork
4 water chestnuts, minced
1 teaspoon minced ginger
1 small clove garlic, minced
1 teaspoon sherry or rice wine
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon minced green onion
1/2 large egg white, lightly beaten
1 teaspoon cornstarch
32 won ton wrappers
To make soup broth:
Heat oil in a large pot over medium heat. Brown chicken pieces, working in batches. Reduce heat to low, cover and cook 20 minutes, until chicken releases its juices. Stir in ginger and green onion; cook 1 minute. Increase heat to high; add boiling water and 2 teaspoons salt. Cover and simmer 20 minutes. Strain stock; discard solids. Stock may be refrigerated up to 2 days.
To make won tons:
Combine all ingredients except wrappers. Place a wrapper on a flat surface and place 1 teaspoon of filling in the center. Brush the edges with water. Fold in half to form a triangle, pressing edges to seal. Fold the two outer corners to the center, brush with water and seal or twist together.
Place filled won tons on a baking sheet covered with waxed paper. Refrigerate, uncovered, at least 20 minutes.
Bring 4 quarts water to a boil. Salt to taste and add won tons. Cook 3 to 4 minutes, until tender. Drain and place on a plate in a single layer.
Meanwhile, skim fat from broth and bring to a simmer in a large pot. Add remaining 1-1/2 teaspoons salt and vegetables. Simmer 3 to 4 minutes, then add won tons. Simmer 1 to 2 more minutes. Season to taste with salt and pepper.
Variation: 4 ounces chopped raw shrimp may be substituted for pork in the won tons.