- Combine chicken mince, garlic, ginger, spring onions, sauces and oil in a large bowl and mix well with hands.
- On a dry work surface, place one wonton wrapper at a time and spoon a heaped teaspoon of chicken mixture into the middle of the pastry. Lightly brush water around the filling and pinch the wrapper closed to seal the wonton. Set aside on a clean plate. Continue until all wrappers/filling have been used.
- Place chicken stock, rice wine and soy sauce in a large saucepan and bring to the boil. Reduce heat to a simmer and add asian greens. After 2 minutes, add wontons and sesame oil and cook for 5 minutes to finish.
Use a slotted spoon to divide wontons and asian greens among serving bowls, then ladle the soup over. Garnish with finely sliced spring onion tops.