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1. Mix the ground pork with half of the scallions (finely chopped), half of the ginger (grated), 1 tbsp of the light soy sauce, 1 tbsp of the Shaoxing wine, 1 tsp of the sesame oil, 0.25 tsp of the white pepper and the sugar. Stir vigorously in one direction for 1 minute until sticky.
1 tbsp Fresh ginger,
2 piece Scallions,
1 tbsp Shaoxing wine,
1 tbsp Light soy sauce,
200 g Ground pork,
1 tsp Sesame oil,
0.2 tsp White pepper,
0.5 tsp Sugar
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2. Place a teaspoon of filling in the center of each wonton wrapper, moisten the edges with water, fold into a triangle, then pinch the corners together to seal. Cover with a damp towel.
3 tbsp Water (for slurry),
24 piece Wonton wrappers
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3. Heat the neutral oil in a large pot over medium-high heat. Sauté the remaining ginger, the garlic (minced) and the white parts of the scallions for 30 seconds until fragrant. Add the remaining Shaoxing wine and let it bubble for 10 seconds.
1 tbsp Fresh ginger,
3 clove Garlic,
2 piece Scallions,
1 tbsp Neutral oil,
1 tbsp Shaoxing wine
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4. Pour in the chicken stock, add the chicken breast and the salt, and bring to a gentle simmer. Cover and poach for 15 to 18 minutes until the chicken is cooked through with no pink and reaches 74C (165F). Remove the chicken and shred it with two forks.
2 piece Chicken breast, boneless skinless,
6 cup Chicken stock,
1 tsp Salt
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5. Add the napa cabbage (cut into 2 cm / 1 inch pieces), the remaining light soy sauce and the remaining white pepper to the broth. Simmer for 4 minutes until the cabbage is tender.
0.5 piece Napa cabbage,
1 tbsp Light soy sauce,
0.5 tsp White pepper
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6. Whisk the cornstarch with the water to make a slurry. Stir it into the simmering broth and cook for 1 to 2 minutes until lightly thickened and glossy. Reduce heat to low and stir in the evaporated milk.
2 tbsp Cornstarch,
3 tbsp Water (for slurry),
0.5 cup Evaporated milk
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7. Bring the soup back to a gentle simmer, then drop in the wontons one by one. Cook for 4 to 5 minutes until they float and the filling is cooked through (pork reaches 71C / 160F), stirring gently so they do not stick.
24 piece Wonton wrappers
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8. Return the shredded chicken to the pot and warm for 1 minute. Stir in the remaining sesame oil, taste and adjust with salt and white pepper, then ladle into bowls and top with the green scallion parts.
2 piece Chicken breast, boneless skinless,
4 piece Scallions,
1 tsp Sesame oil,
0.8 tsp White pepper,
1 tsp Salt
