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    Chicken and Watercress Dumplings with Miso Broth

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    Chicken and Watercress Dumplings with Miso Broth

    Miso soup paste is a great storecupboard stand-by, which comes into its own as an instant, Oriental-style stock base.

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes


    • Broth
    • 3 tbsp groundnut oil
    • 3cm piece root ginger, peeled and thinly sliced
    • 4 shallots, sliced into rings
    • 2 garlic cloves, thinly sliced
    • 1 bunch salad onions, cut into 3cm lengths
    • 1-2 red chillies, sliced finely into rings
    • 1 litre miso soup stock (made with 4 sachets miso paste)
    • 1 tbsp fish sauce
    • 2 tbsp soy sauce
    • 2 tbsp Japanese rice vinegar
    • 150g shiitake mushrooms, stalks removed
    • Large handful broccoli florets
    • Dumplings
    • 2 garlic cloves
    • Dumplings
    • 1 tender stem lemon grass, roughly chopped
    • 3 salad onions, chopped
    • Grated zest of 1 lime
    • 250g boneless chicken breasts, skin removed
    • 1 bunch watercress
    • Salt and freshly ground black pepper


    1. For the dumplings, put the lemon grass, garlic and salad onions into a food processor and blitz until finely chopped. Transfer to a bowl and stir in the lime zest. Blitz the chicken breasts briefly until coarsely chopped and add to the bowl. Finely chop a small handful of the watercress and stir this into the chicken mixture. Season and form into small dumplings, about the size of a walnut. Steam for 5-6 minutes, until cooked through.
    2. Meanwhile, make the broth: heat the oil in a large pan over a gentle heat and fry the ginger, shallots and garlic until soft but not coloured. Add the remaining broth ingredients and bring to the boil. Reduce the heat and simmer for 2-3 minutes until the mushrooms and broccoli are just cooked. Stir in the remaining watercress and serve with the dumplings.

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