For the wontons
- 1 package of square wonton wrappers
- 300g of ground chicken
- 300g shrimps, chopped
- 2 garlic, grated
- 1 cm ginger, grated
- 2–3 stalks of green onions thinly chopped
- 1/2 tbsp of soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp of sesame oil
- Fat pinch of white pepper
For the stock
- 600 ml chicken/vegetable stock
- 2 stalks green onions, sliced
- Fat pinch of white pepper
For the chili oil
- 1 cup neutral-tasting oil (e.g. peanut, vegetable or canola)
- 4 whole star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns (optional)
- 1/2 cup Asian chilli powder
- 2 tsp sea salt
For the chili oil
- In a deep wok, toast the star anise, cinnamon stick, bay leaves and Sichuan peppercorns over medium-high heat for 1-2 minutes.
- Add the oil till the spices starts to gently sizzle.
- Once the oil is hot, add the chili flakes and immediately turn off the flame.
- Season with salt and allow to cool for 5 minutes.
- Remove the whole spices and store in an airtight jar.
Wrapping and cooking the wontons
- Mix all of the wonton ingredients.
- Put one wonton wrapper in the palm of your hand and place half a tablespoon of filling in the center.
- Using your finger, add a thin layer of water alongside the two top edges of the wrapper.
- Fold the bottom to the top, forming a triangle and press the edges together to seal.
- Add all the stock ingredients in a pot and bring it to a boil
- Cook the wantons, in batches.
- Stir gently with a spatula constantly, to prevent them from sticking to the bottom.
- Cook until the wontons are floating on top for about 3-4 minutes.
- Once cooked, place some wontons in a bowl and drizzle with the chili oil
- Top with some green onions or parsley.
