• 1 tbsp oyster sauce 
• 1 tbsp Chinese cooking wine 
•  Black pepper to taste 
• 1 pack of wonton wrapper 50-55
• 8 cups chicken stock
• 1 tbsp of salt to season the broth
• 1/2 cup of cold water to drop the temperature
• Baby bok choy or other green vegetables
• Diced scallion as garnish
• Optional toppings: pickled vegetables, like long beans

Instructions

1. Prepare the aromatics:
   • Soak the cinnamon stick, bay leaves, star anise, cloves, and dried red chilies with some hot water for 20 minutes. Then drain thoroughly.
   • Finely chop the garlic.
   • Dice the jiu cai or garlic chive.
   • Dice the onions.
   • Cut scallions into 2″ long pieces.
   • Thinly slice the ginger.
2. Pour 1.5 cups of oil into the wok.
3. Add the diced onion. Simmer it on medium-low heat for 5 minutes.
4. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices.
5. Continue to simmer everything on medium-low heat for another 20 – 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
6. Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
7. Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
8. Roughly dice the peeled and deveined shrimp.
9. Add it to a big mixing bowl along with the ground chicken.
10. Season with soy sauce, fish sauce, oyster sauce, chinese cooking wine, and some white pepper to taste.
11. Stir the protein in 1 direction for 5 minutes to develop the texture.
12. Add the fried aromatics, the diced jiu cai/garlic chives.
13. Keep stirring the filling until everything is well combined.
14. Put some filling in the middle of the wonton wrapper. Gather the edges together and pinch to close.
15. Bring 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton.
16. Cook over medium low heat until the wonton float to the top of the water and the pot should come back to a simmer.
17. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes.
18. Optionally, throw in some baby bok choy and you are done.
19. Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish.

Notes: Video Link – https://youtu.be/5-5WAmkqlCQ

Source: SoupedUpRecipes