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Dashi (ichiban dashi)
5 cm square piece dried Kombu
1 Lt cold water
7 g bonito flakes

5g Chilli julienne
10g spring onion Julienne

1. Partially tunnel bone the chicken wings, removing the first and second bone, but leaving the wing tip intact. To do this, cut around the end of the first bone in a circular motion, then scrape down the bone until you reach the next joint.
2. Cut around this joint also, removing the cartilage, scrape down the bone until you reach the wing tip joint. Break this joint and pull the bones free. Try to keep the skin intact and without holes.
3. Cover the vermicelli in boiling water until softened, drain and chop into 2cm lengths.
4. Sauté the garlic, spring onions, lemongrass, and shitake mushrooms in the vegetable oil for 2 minutes, combine with the rest of the ingredients.
5. Fill the chicken wing with stuffing mixture, use a toothpick or string to close off the end. Chill 30 minutes
6. Wipe the Kombu with a dry cloth to remove any dirt, but take care not to wipe away the white crystals sticking to the surface.
7. Place the Kombu and cold water in a saucepan over medium-low heat for about 15-20 minutes, slowly bringing to a simmer. Remove the Kombu when softened, and just before the water starts to simmer (if the Kombu is boiled, the stock will become slightly bitter)
8. Increase the heat and bring the liquid to the boil. Add the bonito flakes and boil for 2 seconds, then remove from the heat. Allow the bonito flakes to stand for about 2 minutes, until they sink to the base of the pan
9. Skim off any frothy scum that comes to the surface of the liquid, but do not stir, as this will make the stock cloudy
10. Strain the stock through a sieve lined with cheesecloth ready to poach the chicken wings
11. Poach chicken wing in dashi stock for 10 minutes making sure the wings are completely covered with the liquid
12. Slice diagonally to serve, with a little of the poaching liquid and garnished with sliced chilli and shallot