By Request Betty Shimabukuro

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Won ton soup
is a flavorful
bowl of warmth

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A couple of requests have come in recently for that great comfort food, won ton soup.

This recipe comes from "The Best Recipe: Soups & Stews," by the editors of Cooks Illustrated magazine (Boston Common Press, 2001). Cooks is that ultra-precise magazine that tests recipes a million ways to come up with ideal recipes.

The recipe involves making an Asian-flavored chicken stock, a process of about an hour, then making the won tons and finishing the soup. You could do this over two days.

If you don't have time for that, though, Cooks suggests doctoring canned chicken broth: Simmer 2 quarts of broth for 15 minutes with a carrot, onion and celery stalk -- all sliced -- plus a bay leaf and a few sprigs of parsley. Strain, then proceed to the making of the dumplings.

Won ton Soup

>> Soup:
1 tablespoon vegetable oil
4 pounds chicken legs or backs and wing tips, cut into 2-inch pieces
1-inch piece ginger, thinly sliced and smashed
2 green onions, halved lengthwise and smashed
2 quarts boiling water
3-1/2 teaspoons salt, divided use
1/2 cup shredded Chinese cabbage
2 tablespoons grated carrot
3 green onions finely chopped
Fresh ground pepper
>> Won tons:
4 ounces ground pork
4 water chestnuts, minced
1 teaspoon minced ginger
1 small clove garlic, minced
1 teaspoon sherry or rice wine
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon minced green onion
1/2 large egg white, lightly beaten
1 teaspoon cornstarch
32 won ton wrappers

To make soup broth: Heat oil in a large pot over medium heat. Brown chicken pieces, working in batches. Reduce heat to low, cover and cook 20 minutes, until chicken releases its juices. Stir in ginger and green onion; cook 1 minute. Increase heat to high; add boiling water and 2 teaspoons salt. Cover and simmer 20 minutes. Strain stock; discard solids. Stock may be refrigerated up to 2 days.

To make won tons: Combine all ingredients except wrappers. Place a wrapper on a flat surface and place 1 teaspoon of filling in the center. Brush the edges with water. Fold in half to form a triangle, pressing edges to seal. Fold the two outer corners to the center, brush with water and seal or twist together.

Place filled won tons on a baking sheet covered with waxed paper. Refrigerate, uncovered, at least 20 minutes.

Bring 4 quarts water to a boil. Salt to taste and add won tons. Cook 3 to 4 minutes, until tender. Drain and place on a plate in a single layer.

Meanwhile, skim fat from broth and bring to a simmer in a large pot. Add remaining 1-1/2 teaspoons salt and vegetables. Simmer 3 to 4 minutes, then add won tons. Simmer 1 to 2 more minutes. Season to taste with salt and pepper. Serves 8.

Variation: 4 ounces chopped raw shrimp may be substituted for pork in the won tons.

Approximate nutritional analysis, per serving: 230 calories, 7 g total fat, 2 g saturated fat, 20 mg cholesterol, greater than 1,000 mg sodium, 37 g carbohydrate, 14 g protein.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.