Chicken Wonton Noodle Soup
Photography by Olivia Galletly.

The juicy wontons burst with bright flavours in an aromatic broth. Chilli crisp oil is available at all good Asian supermarkets.
Serves: 6
INGREDIENTS
Wontons
2 skinless and boneless chicken thighs
3cm piece fresh ginger, peeled, chopped
150 grams shiitake mushrooms, finely chopped
¼ teaspoon white pepper
1 tablespoon chopped fresh chives
1 clove garlic, crushed
1 tablespoon soy sauce
1 teaspoon caster sugar
1 tablespoon cornflour
2 tablespoons chopped fresh coriander
60ml water
36 wonton wrappers
Soup
1.5 litres good-quality chicken stock
1 cinnamon stick
2 whole star anise
3cm piece ginger, sliced
1 tablespoon soy sauce
1 teaspoon caster sugar
500 grams fresh egg noodles
2 large bok choy
To serve
2 tablespoons chilli crisp oil
1 spring onion, sliced
METHOD
Equipment: Line a baking tray with baking paper.
Wontons: Place the chicken thighs and ginger in a food processor and blitz until finely minced. The chicken should be a thick paste consistency. Place in a large bowl with the remaining wonton ingredients, except for the wrappers, and mix well to combine.
Place a teaspoon of filling in the centre of a wonton wrapper. Dab the edges of the wrapper with a little water then fold the wrapper onto itself on an angle, creating a triangle. Gently squeeze out any air and seal the edges. Take the two base points and fold them into the centre so they overlap. Dab a little water between them to help them stick. Place on the prepared baking tray, cover with a tea towel and repeat with the remaining wonton filling and wrappers.
Soup: Heat the chicken stock in a large saucepan. Add the cinnamon stick, star anise, ginger, soy sauce and sugar and simmer for 10 minutes.
Bring a large saucepan of salted water to the boil. Add the wontons and cook for 2-3 minutes, or until the chicken is completely cooked; test one by slicing it in half. If your saucepan isn’t very big, wontons may need to be cooked in batches. Remove the wontons from boiling water with a slotted spoon.
Cook the noodles in the same water, then drain.
Divide the noodles and wontons among bowls.
Add the bok choy to the stock and simmer for 1 minute. Remove the cinnamon stick, star anise and ginger and ladle the soup into the bowls.
To serve: Garnish with chilli crisp oil and spring onion.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.