Start by combining the chicken, soy sauce, Shaoxing rice wine, oyster sauce, sesame oil, sugar, green onions, ginger, chicken bouillon powder, and five-spice powder in a large bowl.

Mix everything together using your hands for better incorporation. This is where the magic begins. The aroma is simply irresistible!

Grab a wonton wrapper and place a small spoonful (about a teaspoon) of the filling in the center. Dampen the edges of the wrapper with a small amount of water. Fold the wrapper over to create a triangle, pressing out any air. Fold the ends together to form a lovely wonton shape. Don’t worry about getting this perfect; just have fun with it!

In a large pot, heat the cooking oil over medium heat. Add the diced shiitake mushrooms and sauté until they’re tender. Then, add the shredded Napa cabbage and cook for a couple of minutes until wilted.

Pour in enough water to cover the vegetables (about 6 cups). Bring it to a boil. Then, lower the heat and add the wontons carefully into the broth. Allow them to simmer for about 5-7 minutes until they float, signaling they’re done.

Finally, season the soup with sea salt and white pepper. Ladle the soup into bowls, ensuring each bowl gets a generous amount of wontons and veggies. Top with additional green onions if desired. Voilà! Your chicken wonton soup is ready.