Name: Shōbōsho’s chicken and prawn wontons, chicken dashi and Chinese broccoli
Prep time: 45 min
Cook time: 300 min
Total time: 345 min
Yield: 4
Ingredients: 570 gm Chinese broccoli, stalks trimmed; 100 gm fried shallots (see note), to serve; 2-3 spring onions, thinly sliced; 50 ml sesame oil, or to taste; Chicken dashi; 10 gm kombu (about 1 sheet); 1 kg chicken wings; 500 gm chicken carcass; 6 celery stalks, coarsely chopped; 1 onion, thickly sliced; 1 leek, thickly sliced; 80 gm katsuobushi (see note); 150 ml light soy sauce; 100 ml Shaoxing wine; Chicken and prawn wontons; 300 gm coarsely minced fatty chicken; 200 gm uncooked prawns, peeled and coarsely chopped; 15 gm ginger, finely chopped; 4 garlic cloves, crushed; 2 tbsp light soy sauce, or to taste; 2 tsp sesame oil, or to taste; 24 wonton wrappers

Adelaide restaurant Shōbōsho has nailed the formula for cold-busting dishes. Dashi plus delicate wontons equals a new favourite soup.

Ingredients

570 gm Chinese broccoli, stalks trimmed

100 gm fried shallots (see note), to serve

2-3 spring onions, thinly sliced

50 ml sesame oil, or to taste

Chicken dashi

10 gm kombu (about 1 sheet)

1 kg chicken wings

500 gm chicken carcass

6 celery stalks, coarsely chopped

1 onion, thickly sliced

1 leek, thickly sliced

80 gm katsuobushi (see note)

150 ml light soy sauce

100 ml Shaoxing wine

Chicken and prawn wontons

300 gm coarsely minced fatty chicken

200 gm uncooked prawns, peeled and coarsely chopped

15 gm ginger, finely chopped

4 garlic cloves, crushed

2 tbsp light soy sauce, or to taste

2 tsp sesame oil, or to taste

24 wonton wrappers

Method

1.For dashi, refrigerate kombu in 1.5 litres cold water in a jug overnight to steep. Preheat oven to 200C and roast chicken wings and carcass in a roasting pan until browned (1-1¼ hours). Transfer to a large saucepan, add kombu water (discard kombu), celery, onion, leek and 1.5 litres cold water, bring to the boil, then simmer over low heat until stock is well flavoured (4 hours). Remove from heat, add katsuobushi and leave to steep for 1 hour. Strain, add soy sauce, Shaoxing wine and 1-2 tsp finely crushed white pepper to taste. Makes about 1.5 litres. Dashi can be made a few days in advance and kept refrigerated.

2.For wontons, mix ingredients except wrappers in a bowl to combine well. To check seasoning, boil a small ball of filling, then taste and adjust. Refrigerate filling to chill (1 hour). Lay out 4 wrappers and place a teaspoonful of filling in the centre of each. Brush edges lightly with water, bring corners together and pinch wrapper over filling to seal, pushing out any air bubbles. Place on a tray and cover with a tea towel while you make remaining wontons. They can be made 2 hours ahead and kept covered and refrigerated.

3.Bring dashi to the boil, add wontons in batches and simmer until they float (4-5 minutes). Transfer to warm bowls with a slotted spoon, then add Chinese broccoli to dashi and cook until wilted (2 minutes). Divide broccoli among bowls, ladle in dashi, garnish with fried shallots, sliced spring onion and a drizzle of sesame oil, and serve.

Start this recipe a day ahead to steep the kombu. Fried shallots are available from Asian grocers; to make your own heat 300ml vegetable oil in a saucepan or wok over medium heat and fry 4 thinly sliced golden shallots in batches until golden and crisp (1-2 minutes). Drain on paper towels. Katsuobushi, dried bonito flakes, is available from Asian supermarkets.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones