Ingredients:

  • 1/2 lb ground chicken
  • 1/2 lb raw shrimp, peeled, deveined, and finely chopped
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 green onions, finely sliced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tsp cornstarch
  • 8 cups chicken stock
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, sliced into coins
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 40 wonton wrappers
  • 100 g bok choy, chopped into bite-sized pieces
  • 2 green onions, sliced on a bias

Instructions:

  1. In a large bowl, combine the 1/2 lb ground chicken and 1/2 lb chopped shrimp. Stir in 1 tbsp minced ginger, 2 cloves minced garlic, 2 finely sliced green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix vigorously in one direction for 2-3 minutes until the mixture becomes tacky and cohesive.
  2. Place a wonton wrapper in the palm of your hand and place 2 1/2 teaspoons of filling in the center. Moisten the four edges of the wrapper with water. Fold the wrapper into a triangle, pressing out air bubbles. Fold the two side corners of the triangle toward the center and press firmly to seal. Repeat until all filling is used.
  3. Heat 1 tbsp sesame oil in a pot over medium heat. Sauté 3 cloves minced garlic and 1 tbsp ginger coins for 2 minutes until fragrant. Pour in 8 cups chicken stock, 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp white pepper. Bring to a gentle boil, then reduce to a low simmer for 10 minutes.
  4. Carefully drop the wontons into the simmering broth one by one. Cook for 3 to 5 minutes until the wontons float to the surface and wrappers are translucent; ensure the internal temperature of the filling reaches 165°F (74°C).
  5. Stir in 100 g chopped bok choy during the last 2 minutes of cooking.
  6. Ladle the soup into bowls and garnish with sliced green onions.