Sichuan wontons in chili oil

Shred the zucchini on the largest hole of a grater, keeping the stem on as a handle.

Season with salt, rub for a minute and let it sit 10 minutes, then squeeze out and discard most of the liquid.

Combine ground chicken, grated ginger, grated garlic, soy sauce, oyster sauce and black pepper.

Stir in one direction 3 to 5 minutes until strands appear, to develop the texture.

Add the zucchini, the diced scallion and a drizzle of sesame oil and mix well.

Cook a small amount in the microwave and taste to adjust the seasoning before wrapping.

Put filling in the middle of a wrapper, wet half the wrapper, fold in half and pack it tight, pushing out all the air.

Make a small curve in the middle, glue the two sides and pinch them together into the yuan bao shape.

For the flavour base, combine pressed garlic, sugar, soy sauce, oyster sauce, Chinese black vinegar and Sichuan peppercorn powder in a bowl.

Toast Sichuan peppercorn in a wok over low heat a couple of minutes and grind it fine in a spice grinder.

Add hot chili oil to taste; one bowl is one serving so each eater can set their own heat.

Bring the chicken stock to a boil in the wok.

Stir the broth into a vortex and drop the wontons in so they do not sink and stick.

Stir every 20 seconds; after about 2 minutes they float, then hold at a slight simmer on low 5 to 6 minutes without a violent boil.

Add the green leafy vegetable and blanch with the wontons 20 seconds to a minute, then turn off the heat.

Scoop about half a cup of the broth into the flavour base, add the wontons and sprinkle with diced cilantro and scallion.