Name: Chicken Dumplings In Chilli And Ginger Soup Recipe
Total time: 20 min
Yield: 4
Cuisine: Asian

Protein

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Magnesium

Manganese

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Mouth-watering asian flavours spring to life in this spicy broth with noodles and chicken dumplings. 

How to make Chicken Dumplings In Chilli And Ginger Soup Recipe

Reader Recipe

Crawler

Asian

<p>Mouth-watering asian flavours spring to life in this spicy broth with noodles and chicken dumplings. </p>

Non Vegetarian

Dried rice stick noodles

Single chicken breast fillets,  coarsely chopped

Egg white

Small fresh red chilli,  coarsely chopped

Piece fresh ginger,  peeled,  finely grated

Massel chicken style liquid stock

Fresh lime juice

Kecap manis

Large fresh red chilli,  thinly sliced

Dry sherry

Prepare the noodles following packet directions or until tender. Drain.

step 1

Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture.

step 2

Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.

step 3

Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.

step 4

Taste