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Wonton Mee (Cantonese wonton noodle soup)

This Cantonese wonton noodle soup is cleansing, hearty and relatively simple to make - the perfect elixir for winter's chill. From: gourmettraveller.com.au Serves 6.

2 kg chicken bones
2 litres (8 cups) chicken stock
To taste: light soy sauce
1½ tsp sesame oil
750 gm thin fresh egg noodles
To serve: chilli oil
Prawn and pork wontons
230 gm peeled and cleaned prawns, minced
200 gm minced pork
1 spring onion, finely chopped
3 tsp oyster sauce
1 tsp soy sauce
½ tsp sesame oil
½ tsp finely grated ginger
30 wonton wrappers

Combine chicken bones and chicken stock in a large saucepan, barely cover with water, bring to the boil, skim scum, reduce heat to low and simmer until stock is very well flavoured (3 hours). Strain, measure out 2 litres stock (freeze any remaining stock for another use) and season to taste with light soy sauce.

For prawn and pork wontons, combine ingredients (except wonton wrappers) in a bowl and season to taste with white pepper. Working with a wrapper at a time, place a teaspoon of filling in centre, brush edges with water, fold to create a triangle enclosing filling and press to seal. Set aside on a tray lined with baking paper, cover and repeat with remaining wrappers and filling.

Season 6 warm serving bowls with ¼ tsp sesame oil each. Cook noodles in boiling water until tender (2-4 minutes), drain and divide among bowls. Cook wontons in boiling water in batches until cooked through (2-4 minutes), remove and divide among bowls. Bring chicken stock to the boil and divide among bowls. Serve hot with chilli oil and extra soy sauce.