Sukiya Chicken Ball Wonton Soup

Serves: 1 pax

Low Calorie, High Protein

A comforting one-pot chicken ball and wonton soup served with a fragrant sesame sukiya dipping sauce: low in calories, high in protein, and perfect for a wholesome everyday meal.

  • Ingredients

    "Chicken ball:
    3 pcs chicken breast (minced)
    1 tbsp tapioca flour
    1 tsp garlic powder
    1/2 tsp white pepper powder
    1 tsp sesame oil
    1 whole egg
    1 tsp salt
    1-2 tbsp parsley leave (chopped)
    1/2 small carrot (grated)
    1 tbsp fried onion

    Soup:
    700ml water
    1 pcs chicken seasoning cube
    1-2 bunch pak choy (cut)
    4-5 pcs wanton wrappers (cut into halves)

    Sukiya sauce:
    1 tbsp spring onion (sliced)
    2 tbsp chilli (sliced)
    3 tbsp coriander leave (chopped)
    4 tbsp garlic (chopped)
    60-80 ml sesame sauce"

  • Preparation

    "1. Prepare the chicken balls: use a food processor or chopper to blend the chicken meat, tapioca flour, garlic powder, white pepper, sesame oil, egg, salt, parsley, carrot, and fried onion. Once blended, shape the mixture into small balls and set aside.
    2. Cook the base soup: add water and chicken stock cube into the rice cooker. Set it to ""Cook"" mode and bring the mixture to a boil.
    3. Add the chicken balls: once the water is boiling, drop the chicken balls in one by one. Cover and cook for about 5–7 minutes until the balls float to the surface, indicating they are fully cooked.
    4. Add vegetables and wanton: add the pak choy and wanton wrappers. Cover and cook for only 2–3 minutes so the wanton skins don't get too mushy. Taste the soup and adjust the salt or white pepper if necessary.
    5. Prepare the sukiya sauce: mix all the sauce ingredients with the sesame sauce and stir until well combined.
    6. Serve: scoop the soup, chicken balls, and wanton into a serving bowl. Pour the sauce into a small side dish for dipping, and serve while hot."

Watch the recipe

There's something deeply satisfying about a soup that does all the work in one pot. This recipe pairs homemade minced chicken balls — bound with a little tapioca flour and brightened with parsley and grated carrot — with soft wonton wrappers and pak choy, simmered together until the broth turns fragrant and light.

What sets it apart is the dipping sauce: a sesame-based sukiya sauce loaded with garlic, chilli, and coriander, served on the side rather than mixed straight into the soup. It lets you control the intensity bite by bite, which makes this feel more like a restaurant-style meal than a quick weeknight fix — even though it's built for exactly that.

Designed as a "bujang style" single serving, it's an easy way to get a high protein, low calorie dinner on the table without dishes piling up. Everything, from cooking the chicken balls to softening the wonton skins, happens in the same mini rice cooker pot — no stovetop juggling required.

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