"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong. "The quality of the stock is paramount, so I use the best chicken bones and carcasses, and I always use Australian prawns and fresh wonton skins."
- 1½ tbsp light soy sauce
- 1 tbsp julienne ginger
- 1 tsp white sugar
- ½ tsp sesame oil
- 2 bok choy, trimmed, cut crossways into 4
- Thinly sliced spring onion, to serve
Chinese chicken stock
- 1.5 kg chicken carcasses, wings and bones
- 7 spring onions, trimmed, halved crossways
- 6 thick slices ginger
- 6 garlic cloves, bruised
- ½ Spanish onion, coarsely chopped
- 300 gm uncooked prawns, peeled, cut into rough 1.5cm dice
- 1 tbsp coarsely chopped coriander
- 1 tbsp thinly sliced spring onion
- 1½ tsp finely diced ginger
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- ¼ tsp white sugar
- ¼ tsp sesame oil
- 16 square wonton wrappers
- 1For stock, place all ingredients in a stockpot with 3 litres cold water. Bring to the boil, reduce to a gentle simmer, skimming off any scum from the surface with a ladle. Reduce heat until surface of stock is barely moving and cook, skimming occasionally, for 1¾-2 hours. Discard chicken bones, then strain stock through a sieve lined with muslin. Cool, then refrigerate until needed. Makes about 2.5 litres. Stock will keep refrigerated for a week, or frozen for 3 months.
- 2For wontons, combine all ingredients except wrappers in a bowl, cover and chill for 30 minutes to marinate. Working with a few wrappers at a time, keeping remaining covered with a tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Lightly dampen one corner with water, then bring the two ends together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper and cover while you make remaining wontons.
- 3Bring 1.5 litres stock to the boil in a large saucepan. Add soy, ginger, sugar and sesame oil, reduce to a simmer. Add wontons and simmer for 2 minutes, then add bok choy and simmer until bright green and wontons are cooked through (1-2 minutes – to test, cut through a wonton with a sharp knife).
- 4Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.