Use crisp and crunchy fresh water chestnuts for this recipe if you can find them. They contrast beautifully with the soft, silky wontons.
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Ingredients
Method
1.Combine bones, onion, carrot, the water, three-quarters of the ginger and half of the chilli in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 2 hours or until reduced by half. Strain broth through muslin-lined sieve or colander into large bowl; discard solids. (Broth can be made ahead to this stage. Cover; refrigerate overnight or freeze.)
2.Meanwhile, chop remaining chilli finely. Combine in small bowl with pork, garlic, onion, water chestnut, coriander, oil, 2 teaspoons of the wine, 1 teaspoon of the soy sauce, half of the sugar and remaining ginger.
3.Place 1 level tablespoon of pork filling on centre of each wonton wrapper; brush around edges with a little water, gather edges around filling, pinch together to seal. Repeat process with remaining pork filling and wonton wrappers.
4.Skim fat from surface of broth; return broth to large saucepan. Add remaining wine, remaining soy sauce and remaining sugar; bring to a boil. Add wontons to pan; cook, uncovered, about 5 minutes or until cooked through.
5.Meanwhile, divide watercress and mushrooms among serving bowls. Using slotted spoon, transfer wontons from pan to bowls then ladle broth into bowls.
Locally grown water chestnuts are sold in Asian food shops and some greengrocers in some months of the year. Uncooked wontons can be frozen until required; cook, straight from the freezer, in the broth.
Note
