Chicken dumplings in Asian broth
Chicken breast mince
1 clove(s), crushed
1 tsp, grated
Canned water chestnut, rinsed, drained
50 g, finely chopped
Fresh red chilli
1 whole, finely chopped
2 individual, thinly sliced
¼ cup(s), (60ml)
4 cup(s), (1L)
1 clove(s), thinly sliced
10 g, (2cm piece) thinly sliced
1 bunch(es), coarsely chopped
2 cup(s), (70g)
- Combine chicken mince, garlic, ginger, water chestnuts, half the chilli, half the shallot and 2 teaspoons soy sauce in a bowl. Arrange wonton wrappers on a workbench. Place a heaped teaspoon of mince mixture in the centre of each wonton wrapper and brush edges with a little water. Gather edges around filling to enclose and pinch together to seal.
- To make broth, bring stock, sliced garlic and ginger, fish sauce, lime juice, remaining soy sauce and 2 cups (500 ml) water to the boil in a large saucepan. Reduce heat to low and simmer, covered, for 10 minutes. Using a slotted spoon, remove and discard garlic and ginger.
- Add wontons to broth and simmer for 2 minutes, then add choy sum and cook for 2–3 minutes or until wontons are cooked through and choy sum is just tender.
- Using a slotted spoon, transfer chicken dumplings and choy sum into serving bowls. Ladle broth into bowls and serve topped with bean sprouts, coriander leaves and remaining chopped chilli and julienned shallot.