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Asian chicken dumpling broth recipe

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Created by Suzanne Gibbs and Lucy Buhler

1 comments

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Rating:

4/ 5 stars 4 Votes

By Tanya Zouev

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

375g chicken mince
¼ cup (60ml) light soy sauce
½ cup coriander, chopped
1 eggwhite
1 teaspoon grated ginger, plus a 3cm piece of fresh ginger, thinly sliced
4 cups (1L) chicken stock
1 bird's eye chilli, seeded, finely sliced
2 star anise
2 cups (500ml) boiling water
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
½ bunch garlic chives, chopped

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Preparation

Combine mince, 1 tablespoon soy sauce, 1 tablespoon of coriander, eggwhite and grated ginger in a bowl. Using wet hands, roll mixture into walnut-sized balls and chill for 15 minutes.

Heat stock, sliced ginger, chilli and star anise with boiling water in a large saucepan on medium. Bring to boil, reduce heat to low and simmer for 10 minutes.

Add dumplings to broth and continue to simmer gently for 8 minutes, until cooked. Stir in remaining soy sauce, lime juice, fish sauce and sesame oil with garlic chives and remaining coriander. Divide between bowls and serve.

If you enjoyed this Asian chicken dumpling broth recipe then browse more Modern Asian recipes, nut-free recipes, egg-free recipes, low-carb recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

07 Jun 2011 07:11 AEST

Moira

Tellevast

dumplings

Dumplings are a wonderful aspect of Asian soups. I loved this broth as well.top web design

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