Method

• 1.
  For the chicken stock, place all ingredients in a stockpot with 1 tablespoon sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 1 1/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.
• 2.
  Soak porcini in 1/4 cup (60ml) boiling water for 10 minutes, then drain and finely chop.
• 3.
  Discard the skin and bones from the chicken and finely chop the meat. Combine in a bowl with porcini and basil. Season with sea salt and freshly ground black pepper, then stir in egg and oil.
• 4.
  Place 10 wonton wrappers on a clean surface. Place a rounded teaspoon of chicken mixture off-centre on each wrapper (don't overfill or the tortellini will burst). Brush edges lightly with cold water, then fold over into a triangle, pressing down edges to enclose filling. With the long end of the triangle facing towards you, pull the 2 corners up to meet over the centre of the filling, overlapping slightly. Press together gently to secure. Repeat process with remaining wrappers and filling to make 30 tortellini.
• 5.
  Cook the tortellini, in batches, in a large pan of boiling salted water for 3 minutes or until they rise to the surface and are cooked through. Scatter a few spinach leaves in 6 serving bowls, then top each with 5 cooked tortellini.
• 6.
  Meanwhile, bring reserved 3 cups (750ml) chicken stock to the boil in a pan and season well. Ladle over the tortellini and serve immediately.