Ingredients:
1. 8 cups low-sodium chicken stock broth
2. 2-inch piece fresh ginger
3. 2 cloves of Garlic
4. 1 birds eye chilli
5. 1 tablespoon soy sauce, preferably dark
6. 1/4 cup rice cooking wine
7. 2 teaspoons dark sesame oil
8. 1 teaspoon sugar
9. Pinch of salt
10. 24 frozen Chinese prawn dumplings
11. 6 scallions
12. 3 Bok choy
13. chopped cilantro (optional)
14. 1 table spoon chilly flakes
15. 3 table spoon peanut oil, can substitute it with olive oil
Preparation
1. Ginger: peeled and julienned or cut into match sticks
2. Garlic: Peeled and halved
3. Scallion: wash, remove the end and halves
4. Bok Choy: Quartered
5. Chilli flakes: Add oil to the flakes and keep it aside.
Method
Ø Put the broth, ginger, garlic, Scallion, soy, wine, , sesame oil, birds eye chilli sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavour with ginger and garlic. Will take about 15 – 20 minutes.
Ø Strain the soup and keep it in a warm place
Ø In another pot steam the dumplings will take about 7 - 10 miutes if using the frozen ones
Ø Then steam bok choy will take about 3 minutes
Ø Once everything is cooked place the bok choy and dumplings in a bowl and top with soup. Serve warm can add chilli flakes for extra heat.
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