Spicy chicken dumpling and noodle soup

Cooking Soups Spicy chicken dumpling and noodle soup

These five-spice flavoured chicken dumplings give some bite to this delicious hokkien noodle soup.

Lables: High protein Low carb Low kilojoule Lactose free Milk free Peanut free Tree nut free
  1. Combine mince, five-spice powder, eggwhite, chillies and green onions in a bowl. Mix well. Form into 12 small dumplings. Place onto a tray. Cover and refrigerate for 30 minutes if time permits.
  2. Bring chicken stock, soy sauce, fish sauce and sugar to the boil in a large saucepan over medium-high heat. Add dumplings. Cook for 4 to 5 minutes or until cooked through. Using a slotted spoon, remove dumplings to a plate. Keep warm.
  3. Return stock to the boil. Add choy sum and noodles. Cook for 2 minutes or until noodles are tender. Return dumplings to saucepan.
  4. Ladle dumplings, noodles and soup into bowls. Serve immediately.

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600g chicken mince
1/2 tsp Chinese five-spice
1 eggwhite
2 red chillies, deseeded, finely sliced
2 green onions, thinly sliced
6 cups chicken stock
1 1/2 tbsp salt-reduced soy sauce
2 tsp fish sauce
1 tbsp brown sugar
1 bunch baby choy sum, trimmed, roughly chopped
600g packet fresh hokkien noodles

Adv

Autors
Preparation time
50
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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