Whole Chicken Wontons In Broth

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1 chicken, about 2 to 3 pounds

2 quarts cold water

1 leek

1 carrot

2 ribs Chinese celery or conventional celery, roughly chopped

Kosher salt and fresh ground pepper, to taste.

Wonton filling:

Reserved chicken meat

1/2 pound small to medium shrimp, peeled, deveined, shells reserved for broth

2 tablespoons soy sauce

1 tablespoon shaoxing wine

2 teaspoons ground white pepper

1 teaspoon minced cilantro

1/4 cup finely minced fresh water chestnuts or jicama

1 teaspoon grated ginger

1 teaspoon garlic paste (use a mortar and pestle or side of your knife blade to crush garlic into paste)

2 packages of wonton wrappers (about 50 per package)

1 egg, whisked with 2 teaspoons water

Optional soup toppings: shiitake mushrooms, pea sprouts, cherry tomatoes, corn kernels, green onions

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