Chicken Broth With Cilantro Wontons(Thailand) - cooking recipe

Ingredients

1 skinned and boned chicken breast half (about 4 oz.), clean all membrane and tendon
2 Tbsp. sliced cilantro leaves
1 tsp. soy sauce
salt, pepper and ground red pepper
16 wonton wrappers (about 3 1/2-inches sq. see note)
1 tsp. all-purpose flour, blended with 2 Tbsp. water
1 small carrot
trimmed pale green and white part of 1/2 small leek
1 medium tender inner celery rib (strings removed)
1 small turnip
4 c. chicken stock
cilantro strips (for garnish)

Preparation

Cut the chicken breast into small pieces, then chop medium-fine with a cleaver or large knife.
Combine in a bowl with the sliced cilantro, soy sauce, salt, pepper and ground red pepper to taste. Place about 1 teaspoon of the chicken mixture on each of the wonton skins.
Paint the edges with the flour mixture and fold to form a neat triangle.
Paint the two points of the triangle that are farthest apart, then paste together to form a bishop's hat shape. Clean the carrot, leek, celery and turnip, then cut into fine julienne.
You should have a total of about 1 1/2 cups.