Name: Asian chicken broth
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

Ingredients

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

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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