Chicken and Shrimp Wonton Soup with Lemongrass Broth

Ingredients

• 1 tablespoon peanut or canola oil
• 1 pound chicken breasts on the bone, skin discarded
• 1/2 pound spareribs or baby back ribs, cut into single ribs
• 8 green cardamom pods
• 3 black cardamom pods (optional; see Note)
• 1/2 tablespoon black peppercorns
• 1/2 tablespoon Sichuan peppercorns (see Note)
• 2 whole star anise pods
• 10 cups water
• 1 fresh lemongrass stalk, tender white inner bulb only, chopped
• One 1 1/2-inch piece of fresh ginger, peeled and thickly sliced
• 3 cilantro sprigs
• 2 scallions, halved
• 3 tablespoons soy sauce
• 3 ounces shelled and deveined shrimp, minced
• 2 ounces skinless, boneless chicken breast, minced
• 2 garlic cloves, minced
• 2 tablespoons minced shallot
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/2 teaspoon toasted Asian sesame oil, plus 1 tablespoon for garnish
• 1 red Thai chile, seeded and minced
• 1 teaspoon minced cilantro, plus 1 tablespoon small leaves, for garnish
• Pinch of fine sea salt
• 12 square wonton wrappers
• 1 scallion, light green and white parts only, thinly sliced, for garnish

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