Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)
INGREDIENTS:
1 Quartered whole chicken 3 Carrots cut on the diagonal
Water 2 Diced potatoes
1 oz Piece pork tenderloin 1 tb Soy sauce
6 Stalks celery cut on the 2 Green onions finely chopped
-diagonal 2 Eggs slightly beaten
1 Diced large onion Wonton wrappers
1/4 Head cabbage thinly sliced 1 Egg white slightly beaten
1 Quartered whole chicken 3 Carrots cut on the diagonal
Water 2 Diced potatoes
1 oz Piece pork tenderloin 1 tb Soy sauce
6 Stalks celery cut on the 2 Green onions finely chopped
-diagonal 2 Eggs slightly beaten
1 Diced large onion Wonton wrappers
1/4 Head cabbage thinly sliced 1 Egg white slightly beaten
Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce.