Make this ginger chicken dumpling soup, then also check out our hot and sour soup, turmeric soup with ginger and chicken dumplings and pulled pheasant broth with sage and horseradish dumplings.

Ingredients

  • 1 litre chicken stock
  • a large chunk ginger, peeled and finely chopped 
  • 4 spring onions, finely sliced plus more to serve
  • 1 red chilli, finely chopped plus more to serve
  • 1 stalk lemongrass, bashed
  • 1 star anise
  • 2 cloves garlic, 1 whole and 1 crushed
  • 200g lean chicken mince
  • 1 egg, beaten with a fork
  • 30g dried breadcrumbs
  • soy sauce
  • 4 baby bok choy, quartered

Method

  • STEP 1

    Heat the chicken stock in a pan with half of the ginger, half of the spring onions, half of the chilli and the lemongrass, star anise, and whole garlic clove. Simmer for 15 minutes.

  • STEP 2

    Meanwhile, mix the chicken, the remaining ginger, spring onion, chilli, garlic, the egg, breadcrumbs and 1 tsp soy sauce in a bowl. Season, and shape into 12 small balls.

  • STEP 3

    Strain the stock through a sieve, discarding the solids, and bring to a low simmer again. Add the chicken dumplings to the soup, and simmer for 8 minutes until cooked through. The stock needs to be simmering gently otherwise the dumplings will break up. Add the bok choy and season with soy sauce. Simmer for 2 more minutes until the bok choy wilts and add more red chilli and spring onion to serve.

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