Chicken gow gee and corn soup

Chicken gow gee and corn soup

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Start your Asian-inspired feast with this tasty soup with chicken mince dumplings.

The ingredient of Chicken gow gee and corn soup

  1. 200g chicken mince
  2. 2 tablespoons soy sauce
  3. 2cm piece ginger, peeled, grated
  4. 1 garlic clove, crushed
  5. 2 green onions, thinly sliced
  6. 16 gow gee wrappers (see note)
  7. 6 cups Massel vegetable liquid stock
  8. 2 cobs corn, kernels removed
  9. 2 cups baby spinach leaves
  10. 1 small red chilli, optional, finely chopped

The instruction how to make Chicken gow gee and corn soup

  1. Combine mince, 2 teaspoons soy, ginger, garlic and half the green onions in a bowl. Place 1 heaped teaspoonful of mixture into the centre of each gow gee. Brush edges with water and fold in half to form a semicircle. Pinch edges together to seal.
  2. Pour stock into a saucepan. Stir in corn kernels. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 5 minutes. Ladle half the soup into a food processor or blender and process for 30 seconds. Return puree to saucepan.
  3. Add gow gees to soup. Bring to a gentle boil over medium heat. Simmer for 5 minutes. Add spinach and chilli, if using. Cook for 1 minute or until spinach wilts. Remove from heat. Stir in remaining soy and green onions. Ladle into bowls. Serve.

Nutritions of Chicken gow gee and corn soup

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