Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
(You may want to double the recipe for many hungry males)
Replacements and substitutions are explained with the asterisks. See notes below.
2 tsp egg replacer (mixed with 1 tbs water)*
250g Organic chicken breast mince
2 cloves garlic, crushed
2 tbs coriander leaves, finely chopped
4 tbs tamari
1 tbs rice flour
1 tsp gluten substitute**
1L chicken stock
2 tsp minced ginger
1 birdseye chilli, finely chopped
1 star anise
1 tbs lemon juice
2 carrots, finely chopped
1 bunch pak choy, sliced into ribbons
2 shallots/green onions and extra coriander, to garnish
Extra tamari, for serving
Place egg replacer in a medium bowl and whisk before adding chicken mince, garlic, coriander, tamari, rice flour, gluten substitute and mixing until soft and well combined. Cover a baking tray with cling wrap and, using wet hands, roll the mince into tablespoonful sized balls.
Bring stock to boil, adding ginger, chilli, star anise and lemon juice. Reduce to a gentle simmer and drop one third of the dumplings into the stock. Cook for 5 minutes, remove to another bowl, and cook the remaining dumplings in two more batches. Remove all the dumplings and strain the stock through a sieve to remove all the herbs and spices, ensuring a clear broth.
Return the broth to the boil, adding the carrot, and cooking quickly for 2-3 minutes until softened. Add pack choy and half the shallots, reduce the heat, and return the dumplings, simmering for 3-4 minutes until all heated through.
Ladle into bowls, topping with remaining shallots, coriander and a dash of tamari if preferred.
Normal People Instructions:
* 1 egg (whisked)
** Orgran Gluten Free Substitute
-by Kristy-Lee Biggs