Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Turmeric broth with chicken and ginger dumplings
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 50g ginger, sliced
- 1.5 litres light chicken stock
- 3 spring onions, greens and whites separated
- 2 star anise
- 2-3 tsp ground turmeric
- 200g baby leaf greens, chopped
- 300g cooked egg noodles
- 1 red chilli, finely chopped
DUMPLINGS
- 500g chicken or turkey breast mince
- 1 tbsp ginger, finely grated
- 1/2 red chilli, seeded and finely chopped
- a handful coriander, finely chopped
- sesame oil
- 1 tbsp cornflour
- 1 egg white
- white pepper
Method
- STEP 1
Put the sliced ginger, chicken stock, spring onion greens, star anise and turmeric in a large pan. Bring to a simmer and cook with a lid on for 20 minutes.
- STEP 2
Meanwhile, finely chop the spring onion whites and put in a bowl with the chicken mince, grated ginger, chilli, coriander, 1 tsp of sesame oil, the cornflour and egg white. Season with salt and white pepper then mix well and roll into balls.
- STEP 3
Strain the broth and return it to the pan. Add the chicken dumplings and simmer for 8-10 minutes until cooked through (add the greens and the noodles for the last couple of minutes). Finish with the chilli and a drizzle of sesame oil, if you like.
