Chicken soup with herb dumplings

Name: Chicken soup with herb dumplings recipe
Yield: 4
Ingredients: 2 tbs vegetable oil; 1.25kg chicken drumsticks; 1 cup (250ml) Chinese rice wine (shaohsing); 3 garlic cloves, thinly sliced; 5cm piece (25g) ginger, cut into matchsticks; 1 lemongrass stalk, trimmed, bruised; 3 makrut (kaffir) lime leaves, bruised; 5 star anise; 1 long red chilli, pierced; 1.75L chicken stock or beef stock; 300g shiitake mushrooms, trimmed; 2 bunches baby bok choy, trimmed, halved lengthwise; 1/3 cup (80ml) light soy sauce sauce; Thai basil, purple basil and coriander leaves, to serve; 100g stale sourdough breadcrumbs; 1 cup (150g) plain flour; 75g unsalted butter, softened; 2 garlic cloves, crushed; 1 tbs flat-leaf parsley, finely chopped; 1 tbs finely chopped tarragon; Finely grated zest 1 lemon; 1 egg, lightly beaten; 2 tbs milk

Rate now

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 26, 2019

Colin Fassnidge proves that even drumsticks can make a flavoursome chicken soup. All it needs is a bit of legwork.

2 tbs vegetable oil
1.25kg chicken drumsticks
1 cup (250ml) Chinese rice wine (shaohsing)
3 garlic cloves, thinly sliced
5cm piece (25g) ginger, cut into matchsticks
1 lemongrass stalk, trimmed, bruised
3 makrut (kaffir) lime leaves, bruised
5 star anise
1 long red chilli, pierced
1.75L chicken stock or beef stock
300g shiitake mushrooms, trimmed
2 bunches baby bok choy, trimmed, halved lengthwise
1/3 cup (80ml) light soy sauce sauce
Thai basil, purple basil and coriander leaves, to serve

Herb dumplings

100g stale sourdough breadcrumbs
1 cup (150g) plain flour
75g unsalted butter, softened
2 garlic cloves, crushed
1 tbs flat-leaf parsley, finely chopped
1 tbs finely chopped tarragon
Finely grated zest 1 lemon
1 egg, lightly beaten
2 tbs milk

Method

1.

For the dumplings, line a large tray with baking paper. Place crumbs and flour in a large bowl, season and combine well. Rub in butter to make a coarse crumb mix. Stir in garlic, herbs, zest, egg and milk. If dough is dry, add more milk, a little at a time. Flour hands, then knead to a soft dough. Divide dough into 12 and roll into balls. Place on prepared tray and chill until ready to cook.
2.

Meanwhile, to make the broth, heat oil in a large heavy-based saucepan over high heat. Add chicken and cook, turning frequently, for 7-8 minutes, or until chicken is deep golden. Add rice wine, scraping bottom of pan with a spoon. Add garlic, ginger, lemongrass, lime leaves, star anise and chilli and stir gently to combine.
3.

Pour in stock and bring to the boil, then season. Skim off any fat that rises to the surface. Reduce heat to low and simmer for 1 hour. Add dumplings and mushrooms. Cook for a further 30 minutes, or until chicken is falling off the bone and dumplings are cooked. Remove chicken from stock. Shred chicken meat from drumsticks and return meat to pan. Discard bones and chicken skin.
4.

Add baby bok choy and soy sauce. Simmer for 5-6 minute, until vegetables have wilted. Season to taste.
5.

Divide among bowls, scatter with basil and coriander leaves and serve immediately.