Asian Chicken Broth

Name: Asian Chicken Broth
Ingredients: 4 cups chicken stock; 1 (4 inch) stalk fresh lemongrass, chopped finely; 1 (1 1/2 inch) piece fresh ginger, sliced thinly; 2 None fresh small red Thai chilies, sliced thinly; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp fish sauce; 18 oz choy sum (Chinese broccoli), chopped coarsely; 3 None spring onions, sliced thinly; 1/2 cup loosely packed fresh cilantro leaves; None None Chicken Dumplings; 14 oz ground chicken; 1 tbsp finely chopped fresh cilantro leaves; 2 cloves garlic, minced

14 ingredients

3 steps

Ingredients

4 cups chicken stock
1 (4 inch) stalk fresh lemongrass, chopped finely
1 (1 1/2 inch) piece fresh ginger, sliced thinly
2 None fresh small red Thai chilies, sliced thinly
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp fish sauce
18 oz choy sum (Chinese broccoli), chopped coarsely
3 None spring onions, sliced thinly
1/2 cup loosely packed fresh cilantro leaves
None None Chicken Dumplings
14 oz ground chicken
1 tbsp finely chopped fresh cilantro leaves
2 cloves garlic, minced

Directions

1

Combine 4 cups water, stock, lemongrass, ginger, chilies and soy sauce in a large saucepan. Bring to a boil. Reduce heat and simmer for about 5 mins.
2

Meanwhile, to make the chicken dumplings, combine ground chicken, cilantro and minced garlic. Roll into meatballs. Add to broth and simmer, covered, for 5 mins, or until dumplings are cooked through.
3

Add lime juice, fish sauce, choy sum and onions to broth. Simmer until choy sum wilts. Stir in cilantro just before serving.