Wonton Soup

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8 oz. peeled and deveined medium size shrimp
1/8 teaspoon sesame oil
1/2 teaspoon chicken bouillon powder
1/8 teaspoon fish sauce
1 small pinch of salt
3 dashes white pepper powder
1 oz yellow chives (chopped finely)
1/2 teaspoon corn starch
15 wonton wrappers
3 cups stock
Salt to taste
White pepper powder to taste
Sesame oil to taste

Stock Ingredients:

1 1/2 pound leg quarters (chicken thighs 
and legs)
1 1/2 pound lean pork
1 1/2 pound ham
10 cups water

Prepare the stock first by boiling all the ingredients 
in a deep stockpot. Bring it to boil and skim off the 
scum that surfaces until the stock is clear. Simmer 
on low heat for a couple of hours. Pour the stock 
through a sieve and set aside. Save the extra in a 
container and keep it in the fridge for future use.

Put the shrimp in a small bowl and rinse them under 
cold running water for about 5 to 10 minutes. (This 
step makes the shrimp crunchy.) Drain the water and 
pat the shrimp dry with paper towels and then cut 
each shrimp into 3 to 4 pieces.

Add half of the chopped yellow chives into the 
shrimp and marinate with the seasonings for 1 hour. 
Blend the shrimp well with the seasoning.

Place a wonton wrapper on your palm and put about 
1 teaspoon (about 3 to 4 pieces) of the shrimp 
filling in the center of the wonton wrapper. 
Gather the corners of the wrapper with the other 
hand and give it a twist in the middle to close 
the wonton. Repeat until the filling is used up. 

Add 3 cups of stock into a medium saucepan and 
bring it to boil. Add the remaining chopped yellow 
chives into the stock, add salt, white pepper powder, 
and sesame oil to taste and set aside.

Heat up another big saucepan with water. As soon as 
it boils, drop the wontons into the water. Stirring 
gently so the wontons do not stick together. 
Continue to boil until the wontons are cooked and 
float to the surface.

Transfer the wontons out with a hand strainer and 
divide them into 3 equal servings. Pour a ladleful 
of stock over each serving and serve immediately.

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