Steps

1. In a frying pan, sauté ginger (minced) 1 tsp over low heat until fragrant.
   🕒 01:37
2. Once fragrant, add 500ml water. While still cold, add ground chicken 60g and break it up thoroughly.
   🕒 02:02
3. Once boiling, reduce heat and simmer gently for about 15 minutes.
   🕒 03:15
4. Carefully skim off any scum that rises to the surface while simmering.
   🕒 07:16
5. Once the soup has reduced to about 350ml, season with salt 1 tbsp +, pepper a pinch, and a few drops of soy sauce, making it slightly richer than a clear soup.
   🕒 07:40
6. Boil komatsuna 2 bunches (approx. 400g), then shock in cold water. Squeeze out the water thoroughly.
   🕒 01:02
7. Finely mince the squeezed komatsuna, then squeeze out any remaining water. (Key Tip!) Thoroughly squeezing out the water ensures a better filling texture.
   🕒 01:10
8. In a bowl, add ground chicken 60g, salt a pinch, pepper a pinch, and soy sauce 1 tbsp. Knead well until sticky.
   🕒 03:27
9. Once sticky, gently mix in green onion (minced) 1 tbsp and ginger (minced) 2 tsp.
   🕒 04:23
10. Add the drained komatsuna and mix until uniform. (Key Tip!) Aim for a 7:3 ratio of komatsuna to chicken so the chicken isn't too prominent.
    🕒 04:41
11. Add a tiny bit of soy sauce, cooking sake (rice wine) 1 tsp, and sesame oil 2 tbsp, then mix.
    🕒 05:17
12. Spread the prepared filling in a tray and chill in the refrigerator to firm up. (Key Tip!) Chilling makes it easier to wrap the wontons.
    🕒 06:03
13. Wrap the chilled filling in wonton wrappers. Lightly dampen the edges of the wrapper with water and seal firmly.
    🕒 06:14
14. Just before serving, add the prepared wontons to the seasoned soup.
    🕒 08:38
15. Cover with a lid and boil for about 2 minutes.
    🕒 08:48
16. Drizzle sesame oil 1 tbsp over the top as a finishing touch.
    🕒 09:50
17. Serve in bowls with the soup and enjoy. Completed!
    🕒 10:16