Won Ton Soup

Peel and chop the shrimp, 1 green onion, the water chestnuts, and bamboo shoots to the size of small beans. Blend with the pork, whole egg, a pinch of salt, a pinch of pepper, the sherry, and soy sauce. Place about 1 rounded tsp. of stuffing on each won ton skin. Fold the wrapper to close tightly. Seal with the egg white. Bring a pot of lightly salted water to a boil. Add the won tons and cook until the skins are slightly transparent--about 10 to 15 minutes. Drain. Just before serving, place the chicken broth in a pot; add the ginger, splashes of sherry and soy sauce, and salt and pepper to taste. Bring to a simmer and add the won tons to reheat. Chop the remaining green onion. Serve 4 won tons per person in bowls of broth, garnished with the chopped onion. CHICKEN BROTH: Coarsley chop the celery, onion, parsley, and cloves. Place with the remaining ingredients in a stock pot over high heat. As the stock reaches the boiling point, a grey foam will form and rise to the surface. Skim this off with a slotted spoon; discard. Reduce the heat to medium and simmer slowly for 2-1/2 to 3 hours without stirring. Remove from heat and strain. Taste for seasoning and add more salt and pepper if necessary. ORIENT EXPRESS KETCHUM, SUN VALLEY. BEVERAGE: TSINGTAO BEER From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from G Internet, G Internet.