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Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 25 minutes

Ingredients

150 g mixed exotic mushrooms
1 T canola oil
400 g skinless chicken breast, finely diced
1 x 2 cm ginger piece, finely grated
3 garlic cloves, finely grated
2 T chives, finely chopped
2 T coriander, finely chopped
4 large king oyster mushrooms
4 baby Savoy cabbages, halved
1 x 200 g baby pak choi packet
400 g rice stick noodles
100 g roasted and salted cashews, roughly chopped, to garnish

For the coconut broth:

1 T canola oil
1 x 2 cm ginger piece, finely chopped
3 garlic cloves, finely chopped
1 T tamarind paste
1 t shrimp paste
1 x 400 ml coconut cream
250 ml chicken stock
2 green chillie, finely sliced
5 T coriander, finely chopped
2 T lemon juice

For the sweet chilli sauce:

4 red chillies, roughly chopped
125 ml rice wine vinegar
3 T brown sugar
2 t fish sauce

Method

1. Roughly chop the mixed exotic mushrooms into small pieces. Heat the canola oil in a nonstick frying pan and sauté the mushrooms until crisp. Drain on kitchen paper and set aside to cool.

2. In a large mixing bowl, mix the chicken, ginger, garlic, chives, coriander and cooled mushrooms.

3. Using your hands, shape the mixture into balls and chill for 30 minutes.

4. To make the coconut broth, heat the canola oil in a non-stick saucepan. Gently fry the ginger, garlic, tamarind and shrimp pastes for 2 minutes. Add the coconut cream and chicken stock and bring to a gentle simmer.

5. Place the chicken dumplings and the king oyster mushrooms into the broth. Simmer for 10 minutes until the dumplings are cooked through.

6. Add the green chillies, coriander and lemon juice.

7. Bring a separate saucepan of salted water to the boil. Blanch the baby Savoy cabbages for 2 minutes, then refresh in iced water. Repeat the process with the bok choy blanching for 1 minute.

8. Cook the rice stick noodles in another saucepan of boiling water for 5 minutes, or until al dente. Drain in a colander.

9. To make the sweet chilli sauce, place the chillies, rice wine vinegar, brown sugar and fish sauce in a pan over a low heat. Simmer gently until the sugar has dissolved and the chillies are translucent.

10. To assemble, place the rice-stick noodles into a small serving bowl. Add the chicken dumplings, Savoy cabbages, bak choi and king oyster mushrooms. Cover the dumplings with spoonfuls of the coconut broth and garnish with a dollop of sweet chilli sauce and roasted cashews.

Cook’s note: Egg or vermicelli noodles can also be used for this recipe.

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Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Ingredients

Method