Chicken wonton soup with caramelized scallion sauce

Rinse the chopped garlic under running water to wash off the sticky compound that turns bitter when deep fried; do not dry it.

Fry the shallot, scallion and garlic in the oil over medium heat, moving the spatula every 30 seconds, for 10 to 18 minutes, dropping to low heat as the volume reduces.

Once the aromatics are golden brown, push them aside and scoop out 2 to 3 tablespoons of the oil.

Add the soy sauce, oyster sauce and dark soy sauce, stir to condense, turn off the heat and cool.

Remove the backbone with heavy scissors, cut along the tibia and femur, loosen the meat off both bones and pull the meat off whole.

Render the chicken fat over medium low heat for a few minutes until oil comes out.

Add the skins and bones and fry over medium heat about 5 minutes until nicely charred.

Add the water or stock, scallions, shallots, crushed ginger and black pepper, bring to a boil and simmer at the side while the rest is prepared.

Cut the chicken meat into bite size pieces and grind it in a food processor.

Combine the ground chicken with the cooled scallion sauce and the reserved half cup of diced scallions.

Strain the solids out of the broth with a sieve, then pass it through an oil strainer to remove fine impurities and most of the fat.

Add the carrot and celery to the broth and cook 10 more minutes.

Load the filling into a piping bag with the largest tip; pipe a little onto a wrapper, fold the top corner over, then the two side corners, and pinch tight.

Freeze extra wontons raw and boil them from frozen without defrosting.

Season the broth with salt to taste, add the wontons and cook about 3 minutes until the water returns to a boil.

Add half a cup of cold water to drop the temperature back to a gentle simmer and cook another 3 minutes so the wrappers do not tear.

Add the baby bok choy and blanch for 30 seconds.