Healing Chicken Wonton Soup

Combine chicken broth, shallot, spring onion, garlic cloves, red chilli, sliced ginger, sliced fresh turmeric, chopped lemongrass stalk, coriander roots, soy sauce, mirin, and sesame oil in a pot and bring to a gentle simmer for about 10 minutes to develop the aromatic broth.

While the broth simmers, prepare the wonton filling: in a bowl mix chicken mince, finely sliced cabbage, diced Swiss brown mushrooms, grated garlic, grated ginger, finely sliced spring onion, sliced chives, miso paste, sesame seeds, white pepper, corn starch, an additional tablespoon of soy sauce, and shaoxing wine until well combined.

Place a teaspoon of the filling onto the centre of a wonton skin, wet the edges with a little water, fold and seal into a purse shape; repeat for all skins.

Bring a large pot of water to a rolling boil. Drop the formed wontons into the water and cook until they float to the surface, about 2–3 minutes. Using the same water, briefly blanch the bok choy and snow peas until just tender, then remove with a slotted spoon.

Strain the simmered broth through a fine‑mesh sieve into a clean serving bowl, discarding solids.

Divide the broth among serving bowls, add the cooked wontons, bok choy, and snow peas. Garnish each bowl with finely chopped spring onion, chives, coriander, and a drizzle of chilli crisp oil. Serve hot.