Steps:

• Make a chicken stock. Then shred the leg meats into shreds.
• Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
• At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
• Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.

Steps:

• Rub pork tenderloin with 2 tablespoons hoisin sauce. Season with red pepper flakes.
• Place pork tenderloin in a slow cooker. Cook on High until tender, 3 to 4 hours. Cool until easily handled, about 10 minutes. Chop into small pieces.
• Mix remaining 2 tablespoons hoisin sauce, ground pork, shrimp, bread crumbs, rice vinegar, cilantro, ginger, and soy sauce together in a large bowl.
• Place a 3/4-inch round ball of ground pork filling in the center of each wonton wrapper. Brush edges with water; fold and seal.
• Bring chicken stock and beef stock to a low boil in a large pot. Stir in pork tenderloin. Add wontons; cook until ground pork filling is no longer pink in the center, about 7 minutes. Reduce heat to very low.
• Serve soup garnished with green onions.