- 8 (16g) dried shiitake mushrooms
- 1 litre (4 cups) boiling water
- 1 medium red onion (170g), halved crossways
- 1 large bulb garlic (100g), halved crossways
- 6 cm piece fresh ginger (30g), sliced
- 4 long fresh red chillies
- 1 peking-style duck carcass (meat and skin reserved)
- 3 star anise
- 1 cinnamon stick
- 1 bunch coriander (cilantro) roots and stems, leaves reserved
- 1.5 litres (6 cups) chicken stock
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 750 grams tat soi
- 2 green onions (scallions), sliced thinly lengthways
- reserved duck skin, crisped (see tip)
- 2 cups (250g) shredded peking-style duck meat
- 227 grams canned water chestnuts, drained, chopped finely
- 2 green onions, sliced thinly
- 5 cloves garlic, grated
- 3 cm piece fresh ginger (15g), grated finely
- 2 teaspoons hoisin sauce
- 2 teaspoons sesame oil
- 24 wonton wrappers
- 1Cover mushrooms with boiling water in a heatproof jug. Stand for 30 minutes. Drain; reserve liquid. Finely chop mushrooms; transfer to a medium bowl to use in wontons.
- 2Preheat grill on high. Grill onion and garlic, cut-side-up, ginger and 2 of the chillies in an ovenproof dish for 15 minutes or until aromatic and charred.
- 3Place charred ingredients in a large stock pot with reserved carcass, star anise, cinnamon and coriander roots and stems, stock and reserved mushroom liquid. Bring to the boil. Reduce heat to low; simmer; covered, for 1½ hours.
- 4Meanwhile, make wontons. Combine duck meat and mushrooms in a bowl with water chestnuts, green onion, garlic, ginger, sauce and oil; season. Place 3 teaspoons filling in the centre of each wrapper; wet edges with water, then bring together and pinch to seal.
- 5Strain broth through a fine sieve, discarding solids. Transfer to a large saucepan; add sauces, season. Bring to a simmer; cook wontons in soup for 2 minutes or until wrappers have softened and filling is hot.
- 6Divide vegetables and wontons between 4 large serving bowls. Divide hot broth between bowls.
- 7Seed and thinly slice remaining chillies lengthways. Serve the broth topped with chilli, onion, reserved coriander leaves and crispy duck skin.
To crisp duck skin, place on a rack over an oven tray. Bake at 160°C for 15 minutes or until crisp and fat has rendered from skin. This recipe is not suitable to freeze.
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