GINGER CHICKEN DUMPLING SOUP

Flavour gets souped up in this Chinese classic.

PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 2 (AS A MAIN)

750ml (3 cups) water

125ml (1/2 cup) salt-reduced

chicken stock

1 stalk lemongrass, white part

only, bruised

1 whole star anise

5cm piece ginger, peeled,

finely chopped

4 green shallots, trimmed, finely sliced, plus extra to serve (optional)

1 long red chilli, finely chopped,

plus extra to serve (optional) 3 cloves garlic

200g chicken breast mince

60g egg, lightly whisked

with a fork

30g dried breadcrumbs

1 tsp salt-reduced soy sauce 4 baby bok choy, quartered,

washed

1 Put water, stock, lemongrass and star anise in a medium saucepan. Add half the ginger, shallots and chilli. Peel garlic and add 2 whole cloves to pan. Bring to a simmer over a medium heat. Simmer for 15 minutes to allow flavours to infuse.

2 Meanwhile, put chicken mince, egg, dried breadcrumbs and soy sauce in a bowl. Add remaining ginger, shallots and chilli to mixture. Crush remaining clove garlic and add to mixture. Mix until ingredients are all well combined, then shape into 12 small balls.

3 Strain stock through a sieve, discarding any solids. Return stock to the pan bring to a simmer over medium-low heat. Add chicken dumplings to stock (the stock needs to be simmering gently, otherwise dumplings will break up). Add bok choy. Simmer for a further 2 minutes or until bok choy wilts. Divide broth, dumplings and bok choy between large serving bowls. Top with extra chilli and green shallots, if you like.