Pancit Molo

Step 1: Put 1 ⅛ lb bone-in chicken thighs, 8 ¼ cups water, 1 onion and ⅔ oz ginger in a pot, bring to the boil, skim, then simmer gently for 40 minutes until the chicken reaches 165°F and pulls from the bone.

Step 2: Meanwhile mix 10 ½ oz minced pork, 5 ½ oz raw peeled prawns, 1 ¾ oz water chestnuts, 3 spring onions, 1 egg, 1 tbsp soy sauce, 1 tsp toasted sesame oil and ½ tsp salt. Fry a teaspoon to taste for seasoning; never taste the raw filling.

Step 3: Put 1 heaped teaspoon of filling in the centre of each of the 40 square wonton wrappers. Wet the edges, fold into a triangle, then bring two corners together and press, leaving the top corner loose like a little tail. Keep them covered on a floured tray in the fridge until needed.

Step 4: Lift out the chicken, shred the meat and discard skin and bones. Strain the broth back into the pot and season with 2 tbsp fish sauce and ½ tsp white pepper.

Step 5: Fry 8 cloves garlic in 3 tbsp vegetable oil over a medium-low heat for 4 minutes until pale golden. Stir half into the broth and keep the rest for the top.

Step 6: Bring the broth to a gentle boil and slide in the dumplings a few at a time. Simmer for 6–8 minutes, until the wrappers are silky and the filling is firm and cooked through (cut one open: no pink, at least 160°F). A common mistake is a rolling boil, which tears the delicate wrappers.

Step 7: Add the shredded chicken to warm through for 2 minutes. Ladle into bowls and top with the remaining garlic and 2 spring onion tops.