For the broth
11kg chicken necks (i got mine from woolworths) 2 carrots, cut in half
24 sticks celery, roughly chopped
31 long red chilli, chopped
4A 4cm piece ginger, sliced
51 onion, halved
64 cloves garlic, chopped
7*Place all ingredients in sc, cover with water. Cook in sc on low for 8+ hours. Once cooked strain through a tea towel and put back in sc, set to high. Add 1/4 cup soy, 2cm piece finely grated ginger, 3tbsp fish sauce and salt to taste. Cook for further 10mins.
1250g chicken mince
23tbsp oyster sauce
31/4 cup frozen corn
4* mix all ingredients together. Lay store bought wonton wrappers on bench (I got mine from cold section in Woolworths), add a teaspoon of mix and place in centre of wonton skin, brush water around edges and bring all sides together and pinch them tight (they will look like little money bags). Don't worry if they split a bit, they will still be fine. Pop them into hot broth, once they are cooked they'll float.
6Serve with whatever you like. I served with cooked rice noodles, boiled egg, coriander, chilli, cabbage, pak choy and bean sprouts.
Submitted by Alanna
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.