Fry shallots, chilli and chicken drumstick in a wide saucepan in a little oil until just beginning to colour and crisp. Add lime leaves and stock and bring to the boil. Simmer 15 minutes or until chicken is cooked. Remove chicken and cool.
Leave broth to simmer while you make wontons. Place chicken breast meat, half the spring onions, ginger and
Remove flesh from drumstick and divide between four warm bowls. Bring the broth back to the boil, add shiitake mushrooms and wontons and simmer for 5 minutes then place five wontons in each bowl. Scatter over spring onions and coriander, drizzle with chilli oil and serve piping hot.
© 2003 Peter Gordon. All rights reserved.