In a large bowl combine the ground chicken, finely chopped scallions, grated ginger, minced garlic, 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon sesame oil, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Mix thoroughly until ingredients are evenly distributed and the mixture becomes slightly sticky (about 1–2 minutes).

Assemble wontons

Place one wonton wrapper on a clean work surface. Moisten the edges with a little water. Spoon about 1 teaspoon of filling into the center of the wrapper. For square wrappers: fold in half to form a rectangle, press out air, then bring two opposite corners together and press to seal. For round wrappers: fold over to make a half-moon, press edges, then bring corners together and seal. Repeat until all filling or wrappers are used (should yield ~35–40 wontons). Keep finished wontons covered with a damp towel to prevent drying.

Broth & Soup Base

Simmer broth

In a large pot, combine 8 cups chicken stock and 2 cups water. Add sliced ginger, smashed garlic, and the 3 scallion whites. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer gently for 10–12 minutes to infuse the flavors.

Season broth

Remove and discard the ginger slices and garlic (or leave garlic if you prefer stronger flavor). Stir in 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning as needed.

Cooking Wontons & Vegetables

Cook vegetables

Bring the seasoned broth back to a gentle boil. Add the sliced carrots, mushrooms (if using), and bok choy or napa cabbage. Cook for 2–3 minutes until vegetables begin to soften but remain bright and slightly crisp.

Cook wontons

Gently drop wontons into the simmering broth in batches so they don't stick. Stir gently to separate. Once wontons float and the filling is cooked through (about 3–4 minutes for fresh wontons; 5–6 minutes if chilled), remove any foam with a slotted spoon. Continue with remaining batches until all wontons are cooked.

Finish & Garnish

Finish soup

After all wontons are cooked, reduce heat to low to keep warm. Stir in the thinly sliced scallion greens and cilantro. Adjust seasoning with extra soy sauce, salt or a pinch of white pepper if desired.

Serve

Ladle 4–5 wontons and a generous portion of broth and vegetables into each bowl. Drizzle a few drops of chili oil or a teaspoon of chili crisp per bowl if you like heat. Garnish with additional scallion greens and cilantro. Serve immediately.