Chicken Wonton Noodle Soup

The juicy wontons burst with bright flavours in an aromatic broth. Chilli crisp oil is available at all good Asian supermarkets. 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 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 2 tablespoons chilli crisp oil 1 spring onion, sliced

Line a baking tray with baking paper.

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.

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.

Garnish with chilli crisp oil and spring onion.