Ginger chicken dumpling soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 litre chicken stock
- a large chunk gingerpeeled and finely chopped
- 4 spring onionsfinely sliced plus more to serve
- 1 red chillifinely chopped plus more to serve
- 1 stalk lemongrassbashed
- 1 star anise
- 2 cloves garlic1 whole and 1 crushed
- 200g lean chicken mince
- 1 eggbeaten with a fork
- 30g dried breadcrumbs
- soy sauce
- 4 baby bok choyquartered
Nutrition: per serving
- kcal313
- fat4.7g
- saturates1.5g
- carbs17.5g
- fibre6.4g
- protein47.2g
- salt2.1g
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.
