Ingredients portion 3
Chicken fillet 300 g
Chicken broth 200 ml
Carrots 1 piece
Orange sweet pepper 1 piece
Leeks 2 stalks
Cucumbers 1 piece
Finely minced garlic 3 cloves
Wheat flour 1 cup
Water 3 tablespoons
Chicken egg 1 piece
Sugar 2 tablespoons
White sesame seeds 2 tablespoons
Salt 1 teaspoon
Chinese Spice Five Spices 1 teaspoon
Dried mushrooms 100 g
Olive oil 3 tablespoons
Dark soy sauce 2 tablespoons
Greens to taste
Cooking instructions 30 minutes
1 Boil the chicken fillets in a little water.
2 Make the dumpling dough from the flour, egg, water and salt.
3 Soak the mushrooms for 15 minutes and boil them.
4 Pour the oil into the wok, add the sesame seeds, minced garlic, Chinese five-spice mixture and soy sauce. Spoon the dumplings into the boiling spicy oil, fry, add the sugar and salt.
5 Finely chop all the vegetables and boiled mushrooms and place them in the wok where the dumplings are roasting, add the chicken stock after five minutes and simmer for another five minutes.
6 Chop the boiled chicken meat and season liberally with the sauce. You can mix everything together before serving and arrange on a plate in a pile, garnish with herbs.
Recipe tip A Chinese mixture of five spices I make myself. For this, take 1 tablespoon each of ground cinnamon, white pepper, cloves, cumin and anise, grind everything in a coffee grinder, store in a tightly closed jar. Use 1 teaspoon each in sauces and marinades.
