Spicy chicken dumpling and noodle soup

Posted by adm On February - 28 - 2012

How to cook Spicy chicken dumpling and noodle soup


  • 600g chicken soften
  • 1/2 teaspoon Chinese five-spice powderize (see billet)
  • 1 eggwhite
  • 2 minor, smart, red chillies, deseeded, finely sliced
  • 2 green onions, thinly sliced
  • 6 cups chicken strain
  • 1 1/2 tablespoons Kikkoman Less Salt Soy
  • 2 teaspoons fish sauce
  • 1 tablespoon brown clams
  • 1 bunch baby choy sum, cut, roughly sliced (see billet)
  • 600g packet fresh hokkien noodles

How to:

  • Combine moderate, five-spice powderize, eggwhite, chillies and green onions in a stadium. Mix wellspring. Form into 12 small dumplings. Place onto a tray. Cover and refrigerate for 30 minutes if time permits.

  • Bring chicken strain, soy, fish sauce and sugar to the boil in a large saucepan over medium-high heating. Add dumplings. Cook for 4 to 5 minutes or until cooked through. Using a slotted spoonful, remove dumplings to a plateful. Keep tender.

  • Return stock to the churn. Add choy sum and noodles. Cook for 2 minutes or until noodles are tenderise. Return dumplings to saucepan.

  • Ladle dumplings, noodles and soup into bowls. Serve now.

  • Line 1: Chinese five-spice powder consists of star aniseed, Szechwan peppercorn, cloves, fennel seeds and cinnamon (or the stronger cassia).

  • Note 2: Choy sum can be recognised by its small yellow flowers, fleshy white stems and greenness leaves.

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