AT A GLANCE
"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."
|01||For 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.|
|02||For 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.|
|03||Bring 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).|
|04||Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.|