Blanch chopped Chinese cabbage Stalk and cool. Mix minced pork, chopped Chinese cabbage Stalk and Seasoning Mix 2 as Wonton filling. Wrap the filling in wonton wrapper, then seal with egg white and chill.
Clean the chicken and remove excess fat. Put shredded Chinese ham into the chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 minutes. Turn to low heat and simmer for another two hours. Add Lee Kum Kee Chicken Powder to taste.
Cook Shanghai wonton and Chinese cabbage in water. Take them out and put into chicken soup to serve.