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Chicken dumplings in chilli and ginger soup
Chicken dumplings in chilli and ginger soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Spicy Asian noodle broth with chicken dumplings.
Ingredients:
  • 200g dried rice stick noodles
  • 3 single chicken breast fillets, coarsely chopped
  • 1 egg white
  • 1 small fresh red chilli, coarsely chopped
  • 6cm-piece fresh ginger, peeled, finely grated
  • 1L (4 cups) chicken style liquid stock
  • 80ml (1/3 cup) fresh lime juice
  • 40.00 ml kecap manis
  • 1 large fresh red chilli, thinly sliced
  • 1-40.00 ml dry sherry
  • 1 bunch baby pak choy, leaves separated, washed
Instructions:
  • Cook the noodles according to the instructions on the package until they are tender. Then, drain the noodles.
  • While you wait, combine the chicken, egg white, chopped chilli, and 1 tablespoon of ginger in a food processor. Pulse until just combined. With wet hands, shape 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining mixture.
  • In a large saucepan over medium-high heat, combine the stock, lime juice, kecap manis, sliced chili, sherry, and remaining ginger. Bring it to a boil, then reduce the heat to medium-low. Add the chicken balls one by one and cook for 4 minutes until they are cooked through.
  • Wilt the pak choy in the pan for 30 seconds. Divide noodles and soup among serving bowls and serve right away.

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