Ginger chicken dumpling soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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.
