Won Ton Shanghai Style Recipes

WON TON SHANGHAI-STYLE

Steps:

• Bring enough water to the boil in a kettle to cover the chicken. Add the chicken and cook about one minute. Drain thoroughly.
• Put the chicken skin side up in a heavy soup bowl with a lid.
• Cut the ham into wide, thin slices. Cut each slice into rectangles measuring about one-and-one-half by three inches. Arrange the slices slightly overlapping on top of the chicken.
• Scatter the ginger pieces around the chicken. Add the four cups of water, wine and salt.
• Select a large, deep pan in which the soup bowl will fit comfortably or use a steamer with a rack in which the bowl will fit. Cover the soup bowl with a tight-fitting lid or with aluminum foil. If a pan is used, place a wire rack on the bottom.
• Place the bowl on the rack and pour water into the pan or steamer to a depth of about one or two inches. Cover the pan or steamer closely with a lid and bring the water to the boil. Steam the mixture for two hours, replenishing the water as necessary. Remove the chicken.
• Meanwhile, cook the won ton. Drain and add the won ton to the liquid in the soup bowl. Heat thoroughly.
• Combine the chopped scallions or green onions and chopped ginger in a small heat-proof bowl. Set aside.
• Combine the soy sauce, vinegar and sugar in another bowl.
• Heat the two kinds of oil in a wok or skillet. When it starts to smoke, add this immediately to the ginger and scallion or green onion mixture. Add the soy sauce mixture and stir to blend.
• Serve the won ton with equal portions of the soup.
• Let guests serve themselves the chicken, shredding it as desired with chopsticks or forks and dipping it in the sauce.