Steps

1. Thinly slice the Chinese cabbage crosswise against the grain. (This is the key!) Cutting the cabbage from the side will make it tender and melt-in-your-mouth when simmered.
   🕒 03:01
2. Prepare the chicken wings by cutting them at the joints and severing two tendons to make it easier to remove the bones.
   🕒 03:35
3. In a pot, add the prepared chicken wings (5-10 pieces) and 1L of water. Cover and simmer gently for about 30 minutes. The flavorful broth from the chicken will be used later.
   🕒 04:17
4. Heat 3 tbsp of Taihaku sesame oil in a frying pan and add 1 can of canned cooked scallops (including the liquid). Bring to a boil.
   🕒 05:10
5. Once boiling, add the thinly sliced Chinese cabbage (approx. 1/4 head) and mix roughly.
   🕒 05:58
6. Add the reserved chicken broth from simmering the wings, cover, and simmer for 20 to 25 minutes.
   🕒 06:26
7. Remove the bones from the simmered chicken wings.
   🕒 07:01
8. Finely shred the meat from the deboned chicken wings.
   🕒 08:10
9. Add the shredded chicken wing meat to the frying pan with the simmering Chinese cabbage and continue to cook for another 6 to 7 minutes.
   🕒 09:12
10. Once the edges of the Chinese cabbage have softened and it's tender, season with salt (to taste) and pepper (to taste) to achieve a flavor slightly saltier than clear soup.
    🕒 10:11
11. Gradually add the potato starch slurry (3 tbsp) in several batches, stirring until the mixture thickens.
    🕒 10:46
12. Drizzle 1 tbsp of Taihaku sesame oil over the top for finishing.
    🕒 11:33
13. Serve in bowls and enjoy!
    🕒 13:02