Make the wonton filling: Chop the chicken and garlic until smooth. Add chayote, salt, sugar, oyster sauce, green onion, broth powder, pepper, tapioca flour, and sesame oil. Mix well. You can substitute shrimp for the filling. (see recipe attachment)

For the wrappers: Boil water, add oil, then immediately pour into the mixture of tapioca flour, all-purpose flour, and a pinch of salt. Mix well with a spatula. Once slightly cool, knead until smooth. Cover with plastic wrap and let rest for 30 minutes.

Roll out the dough with a dusting of cornstarch, cut into circles using a glass, and add filling. Shape into half circles and join 3 or 4 pieces to form a rose, as shown in the picture.

Boil until cooked, or steam if preferred. Set aside.

Make the broth: Boil water, add chicken bones, cook until boiling, remove bones, blend briefly, then return to the pot and cook until the broth is flavorful.

Sauté garlic until dry and fragrant, remove, and add to the broth. Add other seasonings, check the taste, and remove from heat.

Boil bok choy in salted boiling water until slightly wilted, immediately remove, rinse with cold water to keep it green. Drain.