Homemade Chicken Wonton Soup

Steps

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1. 1
   Grate the zucchini, lightly salt it to draw out moisture, then squeeze out as much liquid as possible.
   ▶ ≈0:47
2. 2
   Combine the ground chicken, squeezed zucchini, and chopped chives in a bowl, season with sesame oil, salt and pepper, and mix well to make the filling.
   ▶ ≈1:43
3. 3
   Bring water to a simmer with two reduced chicken stock cubes, add ginger leaves, smashed ginger root, garlic, and dried shiitake mushrooms, cover and let the broth infuse for about an hour.
   ▶ ≈2:32
4. 4
   Fold the wontons: dust a tray with flour to prevent sticking, place a small spoonful of filling in the center of each wrapper, fold into a triangle, and optionally fold again into a crown shape.
   ▶ ≈3:45
5. 5
   After about an hour of simmering, strain a portion of the broth into another pot and season with soy sauce, cooking wine, salt, and a touch of sugar.
   ▶ ≈5:07
6. 6
   Simmer the wontons gently in the broth for 3-4 minutes along with the mushroom slices, adding sliced napa cabbage during the last minute to blanch before serving.
   ▶ ≈5:34