Chicken Wonton Pepper Soup with Scent Leaf Oil (Nigerian x Cantonese)

Method

1. Cut the chicken thigh into small pieces, then chop it finely with a knife. In a bowl, combine the chicken, half the sliced scallions, part of the grated ginger, the soy sauce, sesame oil and part of the salt, and stir hard in one direction for 1 minute until sticky.

   Add in this stepSkinless chicken thigh, or ground chicken 200 gScallions 1Fresh ginger 3.2 gSoy sauce 2 tspToasted sesame oil 1 tspSalt ⅛ tsp

2. Put 1 teaspoon of filling in the centre of each wrapper and wet the edges. Fold into a triangle, pressing out the air as you seal, then dab one corner with water and overlap the two side corners. Keep the finished wontons under a damp cloth so they don't dry out.

   Add in this stepWonton wrappers 12

3. In a 20 cm pot, combine the stock, sliced onion, smashed garlic, the rest of the ginger, the scotch bonnet (whole and pricked), the pepper soup spice, ground crayfish and the rest of the salt. Bring to a boil over high heat, then lower to medium-low heat and infuse for 12 min. Remove the scotch bonnet once the heat is where you like it.

   Add in this stepChicken stock 850 mlOnion ½Garlic cloves 2Fresh ginger 4.8 gScotch bonnet pepper ½Pepper soup spice 2 tspGround dried crayfish or dried shrimp 1 tbspSalt 0.4 tsp

   high heat→medium-low heat

4. Scent leaf oil: finely chop the scent leaf and put it in a heatproof bowl. Warm the oil in a small pan over low heat for 1 min, just until warm (it must not smoke), pour it over the leaves and stir.

   Add in this stepVegetable oil 2 tbspScent leaf, or holy basil or Thai basil 8 g

   low heat

5. Bring water to a rolling boil in a separate 20 cm pot over high heat, add the wontons and cook for 3 min in total, about 1 minute after they float; the chicken filling must be white all the way through. At the same time, add the halved bok choy to the broth to blanch.

   Add in this stepBaby bok choy 2

   high heat

6. Put the wontons and bok choy in bowls and ladle over the hot broth. Scatter with the remaining scallions and drizzle a spoonful of scent leaf oil over each.

   Add in this stepScallions 1