Annabel Langbein’s Chicken & Ginger Dumpling Bowl

35

4

PORTIONS

Ingredients

  • 300g dried egg noodles or soba noodles, cooked
  • according to packet instructions
  • 3 whole star anise
  • 2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
  • 6 cups chicken stock
  • 2 tbsp finely grated fresh ginger
  • 4 good-quality chicken sausages
  • 4 heads bok choy or ¼ cabbage,thinly sliced
  • 1 bunch coriander leaves, coarsely chopped
  • 1 long red chilli, deseeded and thinly sliced
  • finely grated zest of 1 lime and 2 tbsp lime juice
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp fish sauce
  • salt and ground black pepper, to taste
  • 1 tbsp black sesame seeds, to garnish
 

 

Method

Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.

Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.

Wine match: 2016 Waipara Hills Waipara Valley Gewurztraminer

Aromas: Rose water, spring flowers and orange peel.

Palate: Rich flavours of Turkish delight, Rose water and melon with a clean, lingering finish.

The Waipara Hills Gewurztraminer will complement the ginger, chilli and oyster sauce, balancing the sweet and saltiness you get from Asian flavours.