Chinese
10 Minute Kitchen
From
10 Minute Kitchen
season
1
episode
9
Chicken Dumpling and Corn Soup
With
Diana Chan
SERVES
4
Ingredients
1 packet Golden Wok Thai chicken dumplings, pan fried according to packet instructions
500ml chicken stock
1 can (420g) creamed corn
3cm ginger, grated
2 garlic cloves, minced
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon cornflour, mixed with 2 tablespoon of water into a slurry
1 egg, beaten
Salt and white pepper to taste
For garnish: 2 stems of spring onion, thinly sliced
For garnish: 2cm ginger, julienned
Method
To make the dumplings: add 1 tablespoon of vegetable oil in a pan and add in the dumplings, fry for 2 mins on each side. Add in 1 tablespoon of water and cover with a lid allowing the dumplings to steam for a further 5 mins.
For the soup: place a saucepan over high heat and add in the stock, creamed corn, ginger, garlic, soy and Shaoxing wine. Stir and bring the mixture to a boil.
Season with white pepper and salt to taste.
When the mixture has come to a boil, add in the cornflour mixture and allow to thicken.
Add in the beaten egg and whisk to resemble ribbons in the soup. Set aside.
Serve the soup with the dumplings and garnish with some spring onions and ginger.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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