Recipe

Asian chicken broth

  • 50 mins cooking
  • Serves 4
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Ingredients

Asian chicken broth
  • 1 litre (4 cups) water
  • 1 litre (4 cups) chicken stock
  • 10 centimetre stick (20g) fresh lemon grass, chopped finely
  • 4 centimetre piece fresh ginger (20g), sliced thinly
  • 2 fresh small red thai chillies, sliced thinly
  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 500 gram choy sum, chopped coarsely
  • 3 green onions, sliced thinly
  • 1/3 cup loosely packed fresh coriander leaves
  • 400 gram chicken mince
  • 1 tablespoon finely chopped fresh coriander
  • 2 clove garlic, crushed

Method

Asian chicken broth
  • 1
    Combine the water, stock, lemon grass, ginger, chilli and soy sauce in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes.
  • 2
    Meanwhile, make chicken dumplings. Combine ingredients in medium bowl. Using hands, roll level tablespoons of the mixture into balls.
  • 3
    Add chicken dumplings to simmering broth; simmer, covered, about 5 minutes or until dumplings are cooked through.
  • 4
    Add juice, fish sauce, choy sum and onion to broth; cook, uncovered, until choy sum just wilts. Stir in coriander just before serving.

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