Húntún Tāng

Preparing the wontons:

1. 1Cut the chicken into cubes and place it in a blender.
2. 2Blend the chicken with the garlic until smooth, taking care not to overheat the meat.
3. 3Shell the shrimp and roughly chop them.
4. 4In a bowl, mix the ground chicken, shelled shrimp, ginger, salt, soy sauce, sesame oil, cornstarch, and thinly sliced spring onion stalks.
5. 5Place a tablespoon of filling in the center of a dumpling wrapper.
6. 6Lightly moisten the edges of the wrapper with water.
7. 7Fold the wrapper in half to form a triangle and press the edges to seal well.
8. 8If needed, use a fork to seal the edges well.
9. 9Shape the wontons until you run out of filling and wrappers.

Preparing the broth:

1. 10Roughly chop the garlic and ginger.
2. 11In a saucepan, pour in the chicken stock and add the garlic, ginger, soy sauce, sugar, Shaoxing wine, and sesame oil.
3. 12Simmer covered over low heat for about 10 minutes.
4. 13Cut the bok choy into pieces and add it to the saucepan with the broth.
5. 14Cook for about 5 minutes.
6. 15Meanwhile, prepare the wontons by boiling them in salted water for about 5 minutes, until cooked.
7. 16Drain and set aside.
8. 17Cook the noodles according to the package instructions.
9. 18Drain and set aside.
10. 19Divide the wontons and noodles among serving bowls and pour the strained broth over them.
11. 20Serve hot and garnish with sliced spring onion.