Asian Chicken And Dumpling Broth - cooking recipe

Ingredients

13.25 oz ground chicken
1/4 cup light soy sauce
1 cup fresh cilantro, chopped
1 None egg white
1 1/4 inches fresh ginger, 1/4 inch grated, 1 inch thinly sliced
4 cups chicken stock
1 None Thai red chili, deseeded, finely sliced
2 None star anise
2 tbsp lime juice
1 tbsp fish sauce
1 tsp sesame oil
1/2 bunch garlic chives, chopped

Preparation

Combine ground chicken, 1 tbsp soy sauce, 1 tbsp cilantro, egg white and grated ginger. Shape into meatballs and chill for 15 mins.
Meanwhile, bring stock, sliced ginger, chili, star anise and 2 cups water to a boil. Reduce heat and simmer for 10 mins.
Add dumplings to broth and continue to simmer gently for 8 mins, until cooked through. Add lime juice, fish sauce, sesame oil, garlic chives and remaining soy sauce and cilantro. Divide between serving bowls and serve.