Chicken dumplings in chilli & ginger soup
Ingredients:
- 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.