Asian Chicken And Dumpling Broth

• 13.25 oz ground chicken
• 1/4 cup light soy sauce
• 1 cup fresh cilantro, chopped
• 1 None egg white
• 1 1/4 inches fresh ginger, 1/4 inch grated, 1 inch thinly sliced
• 4 cups chicken stock
• 1 None Thai red chili, deseeded, finely sliced
• 2 None star anise
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1/2 bunch garlic chives, chopped

1. Combine ground chicken, 1 tbsp soy sauce, 1 tbsp cilantro, egg white and grated ginger. Shape into meatballs and chill for 15 mins.
2. Meanwhile, bring stock, sliced ginger, chili, star anise and 2 cups water to a boil. Reduce heat and simmer for 10 mins.
3. Add dumplings to broth and continue to simmer gently for 8 mins, until cooked through. Add lime juice, fish sauce, sesame oil, garlic chives and remaining soy sauce and cilantro. Divide between serving bowls and serve.

ground chicken, light soy sauce, fresh cilantro, egg white, ginger, chicken stock, red chili, anise, lime juice, fish sauce, sesame oil, garlic

Taken from recipes-plus.com/api/v2.0/recipes/24019 (may not work)