INFUSE THE LIQUID: Pour the stock or broth into a large saucepan, and add the star anise, chilli, ginger, soy sauce and sugar. Bring to a simmer over medium heat, then cover and remove from the heat. Seat aside while you prepare the wontons.

MAKE FILLING: In a large bowl, stir together the chicken, soy sauce, ginger, bread crumbs, garlic and chives and season well with salt and pepper. Knead to combine using your hands, then roll into. 24-30 small meatballs.

MAKE WONTONS: Lay four or five wonton wrappers with a point facing upwards on a surface lightly dusted with cornstarch and prepare a small bowl of water. Place a meatball in the centre of each wonton wrapper, then dip your finger in the water, brush along the top two sides and fold up the bottom of the wrapper to make a triangle. Wet your finger again and run it along the base of the triangle, then wrap first the right, then the left point around the filling. Repeat with all remaining wontons and meatballs.

COOK SOUP: Use a slotted spoon to remove the aromatics from the broth. Taste and adjust seasoning as necessary (you may need to thin it out or add a little salt). Bring the broth back to a simmer and add 4-5 wontons per serving to the simmering broth (see notes). Place a steaming basket over the top, add the bok chop, cover and simmer for 10 minutes until the bok choy is tender and the wontons are cooked through.

SERVE: Divide the bok choy and spring onion between serving bowls, and spoon over the soup and wontons. Add a splash of sesame oil and a pinch of chilli flakes. Serve immediately.