Ingredients
- chicken stock 1 litre
- ginger a large chunk, peeled and finely chopped
- spring onions 4, finely sliced plus more to serve
- red chilli 1, finely chopped plus more to serve
- lemongrass 1 stalk, bashed
- star anise 1
- garlic 2 cloves, 1 whole and 1 crushed
- lean chicken mince 200g
- egg 1, beaten with a fork
- dried breadcrumbs 30g
- soy sauce
- baby bok choy 4, 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.
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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.
Nutritional Information
- Kcals 313
- Carbs 17.5g
- Protein 47.2g
- Fat 4.7g
- Salt 2.1g
- Saturates 1.5g
- Fibre 6.4g
