In a large pot, pour in 6 cups of chicken broth, adding the sliced ginger, soy sauce, cooking wine, and sesame oil. Sprinkle in the salt and white pepper, then toss in the chopped green onions and fried shallots. Stir the mixture well to combine everything and distribute the flavors evenly before moving to the next step.

Set your stove to medium-high heat, bringing the broth mixture to a rolling boil. This process should take about 5-7 minutes.

Once your pot is boiling, carefully add the frozen wontons into the broth. Allow the wontons to cook for 4–5 minutes, watching for them to float to the surface, indicating they are fully cooked.

With about one minute left of cooking time for the wontons, add in the chopped bok choy. Stir it in gently to allow it to wilt and absorb the flavors of the broth.

Once the bok choy is tender and the wontons have floated to the top, remove the pot from the heat. Ladle the hot soup into bowls, garnishing each serving with extra chopped green onions and a sprinkle of fried shallots for an added crunch.