Chicken dumplings in chilli broth

Chicken Dumplings in Chilli Broth

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients For This Recipe:

How to Make the Chilli Broth:

1.5 L chicken stock, deseeded and cut lengthways
1 stem lemongrass, thinly sliced
Coriander leaves, to garnish

Other Ingredients:

  • Dumplings Mix
  • 300 g chicken breasts,diced
  • 1 egg white
  • 50 ml cream
  • 2 shallots, Finely diced
  • 1 clove garlic
  • 2 small red chilies
  • 1 tablespoon sesame oil
  • 1 tablespoon coriander, chopped
  • 1 teaspoon fish sauce
  • 1 teaspoon salt
  • 1 teaspoon white pepper
Chicken dumplings in chilli broth

Cook Chilli Chicken Dumplings in 5 Easy Steps!

1.) In a food processor, combine all ingredients and process until the mix is
smooth and well blended together.

2.) Weigh out the dumplings mix into 15 g portion and roll into balls.

3.) To make chill broth, place the ingredients mentioned above into a saucepan bring to the boil and
reduce to simmer for 10 minutes.

4.) Place half the dumplings into the simmering
broth and cook for 5 minutes.

5.) Remove cooked dumplings with a slotted spoon and keep warm. Cook the remaining
dumplings. Serve place the dumplings into bowls and pour over the broth, garnish
with coriander!

Private Chef HeroRose

Related Information:

Moules Marinières

Moules Marinières

Preparation time: 25 minutes

Cooking time: 10 minutes


  • 1 cup fresh mussels
  • 1 garlic clove, finely chopped
  • 2 shallots or 1 red onion, finely chopped
  • 1 TSP unsalted butter
  • 1 bay leaf
  • A pinch of thyme
  • 1⁄4 cup dry white wine or apple cider vinegar
  • 1⁄2 cup double cream
  • A small handful fresh parsley, finely chopped


Wash the mussels thoroughly with cold water. Place the mussels, shallot or red onion, white wine, garlic, thyme, and bay leaf in a saucepan over medium heat. Cover it with the lid and let it cook for about five minutes. Give the pot a good shake during the cooking period to get all the flavors in and around the mussels. Once cooked, remove from the heat, strain the juice of the mussels. Remove the thyme, garlic, and bay leaf so that only the opened mussels remain. Any unopened mussels remove and discard. Pour the liquid over the mussels and cook over a medium heat. Add the double cream and let it gently simmer for about three minutes. Add one teaspoon of butter and the parsley to the sauce. 

To plate

Serve the portion of mussels with a side of toasted baguette or garlic bread.

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