Fruit and veg countdown to health and happinessIf you're confused about how much fruit and veg you should have in your diet, you've got good reason to be. There's plenty of professional advice out there and the advice is being applied to not just...
Sandwiches surprise major source of dietary saltIn something of a health warning for sanger lovers Down Under, US researchers have found Americans get as much as 46 percent of their recommended dietary intake of salt in sandwiches daily.
Juices with more sugar than Red Bull revealedJuice drinkers, if you think you're quenching your thirst with a healthy alternative to soft drink, prepare yourself for a sugary shock. Our survey of drinks confirms earlier research that some...
Asian chicken dumpling broth
3 stars - based on 2 reviews
- 375g chicken mince
- ¼ cup (60ml) light soy sauce
- ½ cup coriander, chopped
- 1 eggwhite
- 1 teaspoon grated ginger, plus a 3cm piece of fresh ginger, thinly sliced
- 4 cups (1L) chicken stock
- 1 bird's eye chilli, seeded, finely sliced
- 2 star anise
- 2 cups (500ml) boiling water
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- ½ bunch garlic chives, chopped
Combine mince, 1 tablespoon soy sauce, 1 tablespoon of coriander, eggwhite and grated ginger in a bowl. Using wet hands, roll mixture into walnut-sized balls and chill for 15 minutes.
Heat stock, sliced ginger, chilli and star anise with boiling water in a large saucepan on medium. Bring to boil, reduce heat to low and simmer for 10 minutes.
Add dumplings to broth and continue to simmer gently for 8 minutes, until cooked. Stir in remaining soy sauce, lime juice, fish sauce and sesame oil with garlic chives and remaining coriander. Divide between bowls and serve.