Golden Wok's Thai chicken dumplings pan-fried first to crisp the bottoms, then dropped into a creamed corn and chicken stock broth scented with ginger, garlic and Shaoxing wine. Comfort food in a hurry, ready in under fifteen minutes.

The creamed corn does the work that would otherwise need a roux or a cornflour slurry: it thickens the stock into something silky and slightly sweet, an echo of the Chinese-American egg drop and corn soup that became a Friday-night staple in Australian-Chinese kitchens decades ago.

Fry the dumplings in a splash of oil, two minutes a side until the bases go deep gold, then add a tablespoon of water and cover the pan so the tops steam through. They go into the broth at the last minute to keep their texture intact rather than turning to mush.

Light soy ties the seasoning together; spring onion and a few drops of sesame oil finish the bowl. Serve with a small dish of black vinegar and chilli oil on the side for dipping the dumplings as you eat. The kind of soup that works for a sick day or a tired Tuesday.