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Asian Chicken Broth with Choy Sum, Chicken Dumplings and Edamame

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This is not just a soup, but more of a whole meal. It has a whole bunch of choy sum cooked in it, as well as chicken dumplings to give it further body.

The soup is home made though you could use a packaged one, and the Asian taste is quite spicy.

Preparation Time: 30 minutes, plus soup
Cooking Time: 20 minutes, plus soup
Makes: 4 - 5 servings

For the chicken soup
5 chicken frames (or wings/necks)
1 large onion
2 carrots
1 - 2 sticks celery
Salt and pepper
Handful of fresh parsley stalks
2 chicken soup cubes (optional)

For the Asian Chicken broth
4 cups water
4 cups chicken stock
20 g lemon grass, chopped finely
20 g ginger
2 tbsp soy sauce
2 small red chilies, sliced thinly
1 tbsp lime juice
1 tbsp fish sauce
1 bunch choy sum, chopped coarsely
cup coriander
3 spring onions, sliced
Edamame to serve

For the chicken dumplings
400 - 500 g chicken mince
2 cloves garlic
2 tbsp coriander, chopped finely

For the chicken soup -make the day before
Clean the frames thoroughly and take out any gizzards that are inside the frames.

Put these cleaned frames in a large pot and almost cover with water.

Bring to the boil and skim the froth off the top.

Add the vegetables plus 2 soup cubes and cook, covered for about 2 hours.


When it is cool enough, shred the chicken off the bones and either put a bit back in the soup or freeze for a later use.

Leave it to cool overnight in the fridge.


Take the chicken fat off with a spoon, and you will then be left with a healthy soup that has set into a jelly consistency.

For the Asian broth
Mix the water, chicken stock, lemon grass, chili, ginger and soy sauce in a large pan and bring to the boil.

Meanwhile, make the chicken dumplings by combining the mince, coriander and garlic in a bowl.


Form these into balls by rolling with your hands and I made them a bit smaller than a golf ball.

When the broth is simmering, add these chicken dumplings.


Cook, covered for a bout 5 to 6 minutes or until the dumplings are cooked through.

Add the lime juice, fish sauce, chopped choy sum, and spring onion to this, and cook for about 2 minutes or until the choy sum just wilts.

If using the stalks put these in first for a minute or so

Stir in the coriander just before serving.


At any stage, the edamame can be peeled and I cooked it for a minute or two in the microwave.


Serve at once, and you can add melted butter to the edamame, however I love the taste of these soy beans without anything added.

#Chicken dumplings
#Asian soup
#Choy sum
#Social Competition
I like this Recipe - 5
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