Wonton mee

1.Combine chicken bones and chicken stock in a large saucepan, barely cover with water, bring to the boil, skim scum, reduce heat to low and simmer until stock is very well flavoured (3 hours). Strain, measure out 2 litres stock (freeze any remaining stock for another use) and season to taste with light soy sauce.

2.For prawn and pork wontons, combine ingredients (except wonton wrappers) in a bowl and season to taste with white pepper. Working with a wrapper at a time, place a teaspoon of filling in centre, brush edges with water, fold to create a triangle enclosing filling and press to seal. Set aside on a tray lined with baking paper, cover and repeat with remaining wrappers and filling.

3.Season 6 warm serving bowls with ¼ tsp sesame oil each. Cook noodles in boiling water until tender (2-4 minutes), drain and divide among bowls. Cook wontons in boiling water in batches until cooked through (2-4 minutes), remove and divide among bowls. Bring chicken stock to the boil and divide among bowls. Serve hot with chilli oil and extra soy sauce.