We try and cook healthy mid-week, with some weeks being more successful than others. That said, we rarely eat anything particularly unhealthy, so we don’t beat ourselves up too much. This dish is low fat and low calorie – but it tastes really full-flavoured and restorative, almost medicinal, and you can’t help but feel better for eating it.
Turmeric broth with chicken & ginger dumplings – serves 4
- 50g ginger sliced
- 1.5 litres light chicken stock
- 3 scallions, green parts and white parts separated
- 2 star anise
- 2-3 tsp ground turmeric
- 200g baby leaf greens, chopped – we used pak choi
- 300g cooked egg noodles
- 1 red chilli, finely chopped
FOR THE DUMPLINGS:
- 500g chicken mince or turkey mince
- 1 tbsp finely grated ginger
- ½ red chilli, seeded and finely chopped
- a handful of coriander, finely chopped
- sesame oil
- 1 tbsp cornflour
- 1 egg white
- white pepper
Put the sliced ginger, chicken stock, scallion greens, star anise and turmeric in a large pot. Bring to a simmer and cook with a lid on for 20 minutes.
Meanwhile, finely chop the scallion whites and put into a bowl with the mince, grated ginger, chilli, coriander, 1 tsp of sesame oil, the cornflour and egg white. Season with salt and white pepper then mix well and roll into balls.
Strain the broth and return to the pot. Add the chicken dumplings and simmer for 8-10 minutes or until cooked through. Add the greens and noodles for the last 2 minutes. Finish with the chilli and a drizzle of sesame oil.
(Original recipe by Janine Ratcliffe in Olive Magazine, January 2017.)
Jono & Jules do food & wine 