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How to make Asian chicken noodle soup with dumplings

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 2 Lilydale chicken breast fillets
  • 250g dried egg noodles
  • 1.5L chicken stock
  • 1 teaspoon ginger, minced
  • 1-star anise
  • 1 cinnamon stick
  • 1 tablespoon palm sugar
  • 1 tablespoon soy sauce
  • 1 bunch Chinese broccoli, sliced
  • 1 carrot, julienned
  • 1 Lebanese cucumber, julienned
  • 120g bean sprouts, trimmed
  • 4 spring onions, finely sliced
  • 12 chicken gyoza
  • Handful coriander leaves to garnish
  • 2 tablespoons crushed peanuts
  • Sriracha chilli sauce

Chicken Gyoza

  • 500g Lilydale chicken mince
  • ½ cup tinned water chestnuts, finely chopped
  • 3 spring onions, finely chopped
  • 2 teaspoons ginger, minced
  • 1 egg white
  • 2 teaspoons salt
  • ¼ teaspoon white pepper
  • 250g packet fresh gyoza wrappers
  • 1 tablespoon vegetable oil
  • ½ cup chicken stock

Method

  • Step 1 Cook noodles according to packet instructions, then drain and rinse under cold water. Set aside.
  • Step 2 Place stock in medium pot with ginger, star anise, cinnamon, palm sugar and soy. Bring to the boil.
  • Step 3 Add chicken, reduce heat and gently cook for 5 minutes, until the chicken is cooked. Remove from pot and set aside. When cool enough to handle, shred into bite size pieces.
  • Step 4 Add the Chinese broccoli and carrot to the stock and cook until just tender. Add the noodles and heat through gently. Return the chicken pieces to the pot.
  • Step 5 Ladle the soup into serving bowls, top with chicken gyoza, garnish with cucumber, bean sprouts, spring onions, peanuts, sriracha sauce and fresh coriander.
  • Step 6 To make the gyoza. Mix the chicken mince with the water chestnuts, spring onions, ginger, egg, salt and pepper.
  • Step 7 Fill the gyoza pastry, pleating the pastry along one edge, sealing the edges well with water.
  • Step 8 Heat a large shallow frypan with 1 tablespoon of oil and fry gyoza on one side until the pastry is golden.
  • Step 9 Reduce heat, add half a cup of the chicken stock, cover with lid and steam until liquid has evaporated. Check that filling is cooked. Makes 28.