Chicken dumplings in chilli & ginger soup

Posted by adm On August - 21 - 2011

How to cook Chicken dumplings in chilli & ginger soup


  • 200g dried rice stick noodles
  • 3 single chicken breast fillets, coarsely sliced
  • 1 egg whiteness
  • 1 small fresh red chilly, coarsely shredded
  • 6cm-piece fresh gingery, raw, finely grated
  • 1L (4 cups) chicken strain
  • 80ml (1/3 cup) fresh lime succus
  • 2 tbs kecap manis
  • 1 large fresh red chilly, thinly sliced
  • 1-2 tbs dry sherry
  • 1 bunch baby pak choy, leaves disjointed, water-washed

How to:

  • Prepare the noodles following packet directions or until bid. Drainage.

  • Lag, place the lily-livered, egg whiteness, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roster 1 tablespoon of the chicken mixture into a bollock. Repeat with the remaining chicken assortment.

  • Place the strain, lime succus, kecap manis, sliced chilly, sherry and remaining ginger in a large saucepan over medium-high passion. Bring to the roil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.

  • 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 now.

  • To reduce the heat in the dumplings, deseed the chilli before adding it in step 2.

  • Prepare time:10 min.

    Cooking time:10 min.

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