Shrimp/Chicken Wonton Noodle Soup

Ingredients:
1 packet of wonton skin
1 packet of Hong-style noodles
1 spring onion ~ chop (sprinkle)

Filling
225g ground chicken
100g prawn ~ chop roughly
2 tbsp grated ginger
1 stalk spring onion ~ finely chop
1 tbsp Cooking rice wine/Shaoxing rice wine
1-1/2 tsp sesame oil
1 tsp light soy sauce
1-1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper

Soup
1L chicken broth
3 slice ginger
1 stalk spring onion
1 tsp sesame oil
1 tbsp soy sauce

Instructions:

1. Begin by bringing the chicken broth to a boil for the soup. Add sliced ginger, spring onions, sesame oil, and soy sauce. After bringing it to a boil, let it simmer for 15 minutes. 
2. In a large bowl, combine minced spring onion, grated ginger, rice wine, sesame oil, soy sauce, salt, and white pepper. Mix all the ingredients together until they form a creamy mixture. 
3. Next, incorporate ground chicken and chopped shrimp; mix thoroughly. Cover the mixture and let it sit for 15 minutes. 
4. Take a wonton wrapper in your palm and place about 1 teaspoon of filling in the center. Brush two edges with water and then fold to seal, pressing out any air. Brush water on one corner and bring the opposite corners together, pressing to seal securely. Repeat this process until all the filling is used. 
5. Heat another pot of water. Once it reaches a boil, gently drop all the wontons into the water, stirring carefully to prevent them from sticking together. Simmer until the wontons are fully cooked and float to the surface. 
6. Carefully transfer the wontons using a strainer into the chicken soup. 
7. Cook the noodles according to the package instructions. Place the noodles in a serving bowl along with the cooked wontons. Ladle soup over the top, sprinkle with chopped spring onion as a garnish, and serve!

Balance I deep fry