Chicken Soup with Chinese Influences

Start to finish : 1 hour                  Makes 4 servings

When it's cold outside , it's soup time  , everything goes in a single pot , starting with  an aromatic broth  and a substantial array of vegetables  , a little bit of protein  and a crispy garnish  , the best part is when dinner is over  , there's only one pot to wash!

FOR THE WONTON CRISPS :
12                  square wonton wrappers
1/2                 teaspoon canola  or vegetable oil
 **salt**
FOR THE SOUP :
6                   medium scallions
4x1-inch      piece fresh ginger , unpeeled 
3                   garlic cloves , smashed and peeled 
1/2                cup rice wine , sake or dry sherry 
4                   cups low-sodium chicken broth 
1-1/2            cups thinly  sliced carrots 
5                   ounces  sliced or cubed shiitake  mushrooms 
3                   tablespoons  cornstarch  whisked with 1/4 cup water 
1                  pound  boneless chicken breasts  cut into 1/2-inch cubes 
3                  cups  sliced bok choy or napa  cabbage 
1                  cup frozen peas  (do not defrost) 
3                  tablespoons  low-sodium  soy sauce  
1                  teaspoon toasted  sesame oil

1 .      Heat oven to 375*F . Cut wonton  wrappers  into  1/4-inch  strips . In a bowl , toss the wonton strips  . In a bowl , toss the wonton strips with oil  and a pinch of salt . Arrange  the strips  in a single layer  on a baking sheet . Bake  on the oven's middle shelf  until golden and crisp , 3 to 5 minutes . Let cool completely  before serving .
2 .      Meanwhile , place the scallions on a cutting board  , then use the  side of  a large knife  or a rolling pin  to lightly  smash . cut the ginger  into thin rounds , then sliced  each round  into thin matchsticks .
3 .        In a large saucepan over  medium-high heat , combine the smashed scallions , sliced ginger , garlic , rice wine and broth . Bring  to a boil , then reduce heat , cover and simmer  for 15 minutes  , use a slotted  spoon to remove  and discard the solids .
4 .        Add the carrots  and mushrooms  and simmer gently  , covered  for 5 minutes  . Bring the liquid  to a boil , then add  the cornstarch-water  mixture  in a stream  while whisking . Reduce  to a boil .
5 .        Add the chicken  , bok choy , peas , soy sauce  and sesame oil . Cook gently  until  the chicken is just cooked through  , about 10 minutes .
6 .        Ladle  the soup into bowls  and top  each portion  with some  of the wonton crisps if using . 
TIP : 
Make sure  the chicken goes in last . Cut into bite size chunks , it takes little time to cook  , but will become tough  and leathery  if cooked to long