Finely chop half of the chicken breast with shallots until fragrant, then season with a little chicken bouillon powder and black pepper.

Wash and cut the napa cabbage and green onions into pieces. Pour the chicken broth and 2 cups (about 500 ml) of cold water into a pot, add the remaining chicken breast, and bring to a boil. Skim off any foam. When the chicken is cooked, remove it and slice thinly to place on top of the wontons later.

Wrap the seasoned chicken mixture in the wonton wrappers (you can substitute pork for chicken if you like). Here, I used different colored wrappers for chicken and pork. When the soup comes to a boil, season with 1 teaspoon chicken bouillon powder and 2 tablespoons fish sauce. Add the wontons and cook until they float to the surface, then add the napa cabbage. Serve the wontons in a bowl, top with sliced chicken, green onions, and black pepper. Enjoy a delicious and hygienic bowl of homemade wonton soup.