• 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


  • 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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