Ingredients
250 g chicken mince
1 tsp SIDS CRAZY LEMON
1 garlic clove
1 tbsp chopped coriander leaves
1 egg white
4 tbsp light soy sauce, plus extra to serve
1lt (4 cups) clear chicken stock
1 lemongrass stem
2 cm ginger, thin sliced
2 small red chillies, seeded, sliced
2 star anise
2 tbsp lime juice
1 tsp sesame oil
1 tbsp fish sauce
Chives and Asian herbs, to garnish
Chilli bean sauce, to serve
Directions
Place mince, SIDS CRAZY LEMON, garlic, coriander, egg white and 2 tablespoons soy sauce in a food processor and blitz to combine (don't overprocess - mixture should be a little coarse). Use damp hands to roll into walnut-sized balls, then place in fridge.
Place stock, lemongrass, ginger, chilli and star anise in a large pan with 2 cups of water. Bring to boil, reduce heat to medium and simmer 5 minutes. Cook dumplings in a steamer over simmering stock for 10 minutes, then add them to the stock with the lime juice, remaining soy, sesame oil and fish sauce.
Divide among 4 serving bowls. Garnish with garlic chives and Asian herbs. Serve with extra soy and the chilli bean sauce. Remove the star anise.
