Wonton Soup

Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, 2 green onions, 1 tsp. cornstarch, 1/2 tsp. salt, 1/4 tsp. sesame oil and dash of white pepper. Place 1/2 tsp. shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable. )Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. ) Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together. Remove bones and skin from chicken breast; cut chicken into thin slices. Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves. Cut mushrooms into 1/4 inch slices. Heat broth and mushrooms to boiling in Dutch oven. Stir in chicken; heat to boiling. Drain wontons. Stir wontons, bamboo shoots, 1 tsp. salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes. Stir in pea pods, 2 Tbsp. green onions and 1/4 tsp. sesame oil. 8 servings