Following on from the Chinese takeaway style soup in my previous post, here's another dish for Chinese New Year! These are Sichuan style Wonton dressed in chilli oil (I also shoved some mini scallops in too for an extra celebratory feel!). Whilst this dish doesn't take long to cook, the prep is time-consuming and fiddly so it definitely feels like it should be for a special occasion.  I used pre-made Wonton wrappers from my local Oriental Supermarket and a prepared Chilli oil, however, if you're feeling really extra you can make your own. Personally, I don't feel the effort of homemade Wonton wrappers is worth it, these are super cheap and can be found in the frozen section usually. If you REALLY want to cheat- you can buy some pre-made wonton and just make the sauce yourself. ZERO judgement from me!  Feel free to use whatever you like in the filling however it is traditional to use Pork, but for non-pork eaters, you can sub for chicken mince, Shrimp mince or beef minc...

 For me, Chicken and Sweetcorn soup from the Chinese takeaway is an ultimate "must-have" for me. I always order it and always add extra soy sauce (because I'm a salt fiend!). Its also a huge hangover cure for me too. I've been known to ask my husband to go and get me some "soup soup" from the Chinese when I am immobilised by a horrific hangover.  Yesterday was the Chinese Lunar new year, a festival celebrated by not only those from Chinese heritage but millions of other cultures including the Viets and Thais. Chinese food is unparalleled and has some fantastic complexity but yet is super simple in so many ways. I was keen to try to recreate this dish at home for the Year of the Ox celebrations.  The best thing about this soup, in my opinion, is that it can be made super quickly (faster than ordering a takeaway) especially if you use pre-cooked leftover roast chicken and you could even cheat using those tubes of garlic/ginger paste too!  This recipe will make...