These tasty treats are commonly served as an appetizer or snack in China. I've adapted this recipe from one I found for pork combined with the tips my best friend's mother (who is from Taiwan) taught me about Chinese cooking.
Cut the chicken breast into small pieces and stir fry in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Let cool until warm.
In a bowl, combine chicken with remainder of soy sauce, sesame oil, green onion, oyster sauce and sesame seeds.
Put a small amount of the mixture into each wonton wrapper and fold diagonally. Putting a little bit of water on the edges helps seal them, but it often takes a bit of pressing. Make sure they are sealed so that the sauce doesn't leak out.
Put the chicken broth and water into a saucepan and bring to a boil.
Drop the wonton parcels into the saucepan and boil for 3-5 mins (they will look like cooked noodles when they are done). Only put a few in at a time so they are not touching as they tend to stick together.
Remove with a slotted spoon and serve warm with soy sauce to dip.