Chicken Dumplings in Chilli Ginger Broth

(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