Preparation time: 30 mins
Cooking time: 1 hour 40 mins 
Serves 4

1kg chicken wings
4 star anise
2cm-piece ginger, sliced
2 shallots, roughly chopped 
2 Tbsp light soy sauce
¼ cup shaoxing wine
300g pork mince
Extra 2 shallots,
finely chopped
1 stick celery,
finely chopped
1 tsp sesame oil
1 Tbsp soy sauce
Salt and freshly
ground pepper
1 pkt wonton wrappers
1 pkt fresh thin
egg noodles

1 Put chicken wings, star anise, ginger and shallot in a saucepan and fill with enough water to just cover the ingredients. Bring to the boil and reduce to a simmer. Simmer for 1 hour, then strain stock through a colander into a large saucepan. Reserve chicken wings.

2 Return stock to the boil, reduce heat and simmer for 30 minutes or until the liquid is reduced by half. Add the light soy sauce and shaoxing wine and stir to combine. Shred chicken from the meaty part of the wings and reserve. Discard bones and skin.

3 Put pork, extra shallot, celery, sesame oil and soy sauce in a medium mixing bowl, season with salt and pepper and mix until combined. Arrange about 12 wonton wrappers on a flat surface. Put heaped teaspoonfuls of pork mixture in the centre of wrappers. Brush around the edge of each wonton wrapper with water, gather the sides and pinch together at the top to form small bags.

4 Add wontons and noodles to the stock and simmer for 5-8 minutes or until the wontons float to the top. Add the shredded chicken and serve immediately.

Photo by Chris L Jones