P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Wonton Soup




WONTON SOUP
PF Chang's China Bistro Copycat Recipe

Serves 6-7

For the Soup:
2 chicken breasts, cubed
1 lb small to medium shrimp, deveined with tails off
1 cup fresh spinach, torn into small pieces
1 cup mushroom, sliced
1 (8 oz) can water chestnuts
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
6 cups chicken stock
 
For the Wontons:
6 ounces ground pork
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped ginger
24 wonton wrappers


For Soup: Bring chicken stock to a rolling boil, then add all the ingredients. Cook until chicken and shrimp are cooked through, about 10 minutes.

For Wontons: In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. Blend well and set aside for 25-30 minutes for flavors to blend. Place 1 teaspoon of the filling in the center of each wonton wrapper. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over. To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes. Transfer to individual soup bowls and serve.

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