Asian Chicken Broth
1 Litre of water (4 Cups)
1 Litre of chicken stock (4 Cups)
10 cm stick of fresh lemon grass, chopped finely
4 cm piece of fresh ginger, sliced thinly
2 small red Thai chillies, sliced thinly
2 tablespoons of soy sauce
1 tablespoon of lime juice
1 tablespoon of fish sauce
500 grams of Choy sum, chopped coarsely
3 green onions, sliced thinly
1/3 cup loosely packed coriander leaves
400 gm chicken mince
1 tablespoon finely chopped coriander
2 cloves of garlic crushed
# Combine the water, stock, lemon grass, ginger, chilli and soy sauce in a large sauce pan: bring to the boil. Reduce heat and simmer, uncovered for approx 5 mins.
# Meanwhile make chicken dumplings.
# Add chicken dumplings to the broth, simmer uncovered for approx 5 mins or until dumplings are cooked through.
# Add juice, fish sauce, Choy sum and onions to broth; cook uncovered for approx 2 mins or until Choy sum starts to wilt. Stir in coriander just before serving.
# Using hand combine mince, coriander, and garlic in medium bowl. Roll level tablespoons of the mixture into balls.