Golden chicken soup (calendula fever)

Serves 4

Time: 1 hour preparation + 2 hours cooking For the broth

• 3kg chicken wings

• 2 heads garlic

• 7½cm fresh ginger

• 2 white onions

• 2½cm fresh turmeric

• 500ml Shaoxing wine

• 60ml light soy

• 10 black peppercorns

• ½ cup calendula flowers (fresh) or 1 tbsp dried petals

• 30g rock sugar

For the dumplings

• 500g chicken thigh meat (preferably minced)

• 2 egg whites

• 15ml sesame oil

• 1 tsp shredded Vietnamese mint • pinch salt

• 30ml light soy

To finish

• 80g dried jellyfish

• ½ cup calendula flowers (fresh) or 1 tbsp dried petals

1. Roast the chicken wings, garlic, ginger, onions and turmeric in a shallow tray lined with greaseproof paper at 160°C for 40 minutes. Let cool, then use a meat cleaver to chop these ingredients, bones and all, finely into a mince.

2. Put this into a stainless steel bowl with three litres of water and the rest of the broth ingredients. Cover with the greaseproof paper and then aluminium foil, and place over a pot of boiling water for two hours.

3. Chop the chicken thigh very finely or put in a food processor with the rest of the dumpling ingredients until tightly combined. Form into dumplings of about 20 grams each and set aside.

4. Soak the jellyfish for 30 minutes in cold water and bring to the boil. Repeat with fresh water three times before refreshing and shredding finely.

5. Strain the broth and adjust the seasoning. Add the dumplings, then the calendula petals. Let this steep for 10 minutes before finishing with the shredded jellyfish. Finish with more flower petals.