2 kgchickenbones
2 litres(8cups)chickenstock
1½ tspsesameoil(ortotaste)
200 gmfreshthineggnoodles
1 tbspsoysauce(ortotaste),
plusextratoserve
Thinlyslicedspringonion,
toserve
CHICKENANDCHIVE
DUMPLINGS
430 gmmincedchicken
1 bunchgarlicchives,
finelychopped
3 tspoystersauce
1 tspsoysauce
½ tspsesameoil
½ tspfinelygratedginger
30 wonton wrappers
Noodlesoupwithchicken
andchivedumplings
SERVES 6 // PREPTIME 30 MINS// COOK3 HRS 15 MINS
Thissoupis a warmhug,withorwithoutthedumplings,with
a double-boiledstockbringingextrarichness.A chickensoup
to cure all ills, or at least make you feel that little bit better.
triangle,presstosealandpleat
edges.Placeona traylinedwith
a teatowel,coverwithanother
teatowelandrepeatwith
remainingwrappersandfilling.
3 Seasonwarmservingbowls
with¼ tspsesameoileach.
Bringa largesaucepanofwater
totheboil.Cooknoodlesuntil
tender(2-4minutes),remove
withtongs,drainwellanddivide
amongbowls.Boilwontons
inthesamepotofboiling
wateruntilcookedthrough
(2-4minutes).Removewitha
slottedspoonandaddtobowls.
4 Meanwhile,bring2 litres
stocktotheboilin a clean
saucepan(remainderwillkeep
refrigeratedfor4 daysorfrozen
for3 months).Seasontotaste
withsoysauceandwhite
pepper.Ladleintobowls.
Servewithspringonionand
extra soy sauce to taste.1 Combinebonesandstock
in a largesaucepan,addenough
watertosubmergebones,and
bringtotheboil,skimmingscum
fromsurface.Reduceheattolow
andsimmeruntilstockis very
wellflavoured,toppingupwater
occasionally(2½-3hours).Strain,
thenseasontotaste.
2 Fordumplings,combine
ingredients,exceptwonton
wrappers,ina bowlandseason
withfinelygroundwhitepepper.
Workingwithonewrapperata
time,placea teaspoonofmince
fillinginthecentre.Brushedges
with water, fold over to create aChickendumplingsoup
IndigoplatefromLong
Courrier.Porkandtofu
brothBrettStonebowl
fromUtopiaArt.All
otherpropsstylist’s
own.PREVIOUSPAGES
TortillasoupBrettStone
bowlfromUtopiaArt.All
otherpropsstylist’sown.
CongeeBowlfromChef
vsClay.DishfromByrnt
Ceramics.Allotherprops
stylist’s own. Stockists p152.