Name: Turmeric broth with chicken and ginger dumplings
Total time: 30 min
Yield: Serves 4
Ingredients: 50g ginger, sliced; 1.5 litres light chicken stock; 3 spring onions, greens and whites separated; 2 star anise; 2-3 tsp ground turmeric; 200g baby leaf greens, chopped; 300g cooked egg noodles; 1 red chilli, finely chopped; 500g chicken or turkey breast mince; 1 tbsp ginger, finely grated; 1/2 red chilli, seeded and finely chopped; a handful coriander, finely chopped; sesame oil; 1 tbsp cornflour; 1 egg white; white pepper

50g ginger
sliced
1.5 litres light chicken stock
3 spring onions
greens and whites separated
2 star anise
2-3 tsp ground turmeric
200g baby leaf greens
chopped
300g cooked egg noodles
1 red chilli
finely chopped

DUMPLINGS

500g chicken or turkey breast mince
1 tbsp ginger
finely grated
1/2 red chilli
seeded and finely chopped
a handful coriander
finely chopped
sesame oil
1 tbsp cornflour
1 egg white
white pepper

Method

step 1
Put the sliced ginger, chicken stock, spring onion greens, star anise and turmeric in a large pan. Bring to a simmer and cook with a lid on for 20 minutes.
step 2
Meanwhile, finely chop the spring onion whites and put in a bowl with the chicken mince, grated ginger, chilli, coriander, 1 tsp of sesame oil, the cornflour and egg white. Season with salt and white pepper then mix well and roll into balls.
step 3
Strain the broth and return it to the pan. Add the chicken dumplings and simmer for 8-10 minutes until cooked through (add the greens and the noodles for the last couple of minutes). Finish with the chilli and a drizzle of sesame oil, if you like.