Deluxe Subgum Wonton Soup The Cantonese Showstopper

Ingredients

• 24 sheets Wonton Wrappers (Square, thin, yellow type)
• 150 g Ground Pork (15% fat)
• 100 g Raw Shrimp/Prawns (peeled, deveined, finely chopped)
• 2 Tbsp Scallions/Spring Onions (finely minced, for filling)
• 1 tsp Fresh Ginger (grated, for filling)
• 1 tsp Light Soy Sauce (for filling)
• 1 tsp Toasted Sesame Oil (for filling)
• 1 tsp Cornstarch/Cornflour
• 1/2 tsp White Pepper (for filling)
• 2 quarts High-Quality Chicken Stock (low sodium)
• 3 large slices Fresh Ginger (smashed, for broth)
• 2 Scallions/Spring Onions (green ends, reserved for broth)
• 1 Tbsp Shaoxing Rice Wine (or dry sherry)
• 2 Tbsp Light Soy Sauce (for broth)
• 1 tsp Toasted Sesame Oil (for broth and garnish)
• 150 g Cooked Chicken Breast (diced)
• 100 g Char Siu Pork (BBQ Pork, sliced/diced)
• 100 g Raw Shrimp/Prawns (small, whole)
• 1 cup Fresh Snow Peas (trimmed)
• 1/2 cup Canned Water Chestnuts (drained, sliced)
• 1/2 cup Bamboo Shoots (drained, diced)
• 1/2 cup Baby Corn (canned, drained, sliced)
• 1/4 cup Dried Black Fungus Mushrooms (rehydrated, sliced)
• Salt and White Pepper (to taste)