Directions:

1. Whip one egg and slightly fry into thin round shape. Cut the fried egg into small shreds. Boil the chicken, peel into shreds. Cut the bean cheese into shreds.

2. Put 1 g (1/4 tsp) of MSG, 3 g (1/2 tsp) of salt, 5 g (1/6 oz) of scallions and 15 g (1 tbsp) of water into the minced pork and stir in one direction till you feel the sense of elasticity.

3. Crack the 4 remaining eggs and put into the flour, add 100 g (6 tbsp) of water into hte flour, mix and stir and let it sit for half an hour. Press into thin wrappings each about 0.1 cm (0.04 inch) thick and 15 cm (6 inches) long each side. Put hte filling on the wrapping, fold and seal well.

4. Bring 1000 g (2 cups) of water to boiling point, add inth the remaining salt, MSG, scallions and sesame oil to make soup. Use another pot ot bring 2500 g (5 cups) of water to boiling point, place in the wontons and let them boil. When the wontons float to the top, bring them out and put into the soup. Sprinkle the shreds of egg, bean cheese and chicken.

Features: Delicious, reich but not greasy.
Taste: Salty and tasty.