Asian chicken soup with shrimp dim sum

Name: Asian chicken soup with shrimp dim sum
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Chicken breast (approx. 500 g; with skin and bone); 50 ml Soy and fish sauce; 1 piece(s) (approx. 30 g) Ginger; 3 Garlic cloves; 2 red chillies; 2 Sticks of lemongrass; 6 Stem(s) Coriander; 3 TABLESPOONS rice wine (alternatively sherry); 8 leaves square TK-Wan-Tan dough (9 x 9 cm; approx. 50 g); 200 g raw shrimps (without head and shell; fresh or frozen); 50 g Water chestnuts (tin); 7-10 Tbsp Salt; 50 g Mung bean sprouts; 4 Spring onions; 7-10 Tbsp possibly each 1⁄2 Boxes green and red shiso cress; Oil or baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Chicken breast (approx. 500 g; with skin and bone)
50 ml Soy and fish sauce
1 piece(s) (approx. 30 g) Ginger
3 Garlic cloves
2 red chillies
2 Sticks of lemongrass
6 Stem(s) Coriander
3 TABLESPOONS rice wine (alternatively sherry)
8 leaves square TK-Wan-Tan dough (9 x 9 cm; approx. 50 g)
200 g raw shrimps (without head and shell; fresh or frozen)
50 g Water chestnuts (tin)
7-10 Tbsp Salt
50 g Mung bean sprouts
4 Spring onions
7-10 Tbsp possibly each 1⁄2 Boxes green and red shiso cress
Oil or baking paper

Directions

1
Wash the chicken breast and boil with 1 l water, soy and fish sauce. Simmer for about 1 hour. Peel ginger and garlic. Put 1 clove aside, chop the rest roughly. Clean and wash the chillies. Remove the outer leaves of the lemon grass, cut the stalks into small pieces.
2
Wash the coriander. Add the ginger, chopped garlic, 1 chilli, lemongrass and rice wine about 30 minutes before the end of cooking.
3
For the Dim Sum pack, let the Wan-Tan dough thaw very briefly. Approx. 1⁄5 Remove the dough and let it thaw, freeze the rest again. Wash the shrimps, dab dry. Chop 2 prawns finely, dice the rest.
4
Drain the water chestnuts and dice finely. Finely chop 1 clove of garlic. Mix everything, season with salt. Form Dim Sum out of dough sheets and filling.
5
Spread the filling over the middle of the pastry sheets. If many Dim Sum are folded, proceed in portions, as the dough dries out quickly. Spread a thin layer of water around the filling with a kitchen brush.
6
Put the four corners together in the middle over the filling. With one hand hold the centre and with the other hand press the four open side edges well together one after the other.
7
Spread the bottom of a bamboo steamer basket with oil (or line it with baking paper cut to basket size). Put Dim Sum in portions. Cover the steamer basket and place it in a wok filled with a little water (or on a suitable pot).
8
Bring water to the boil and steam the Dim Sum over medium heat for 8-10 minutes.
9
Lift the chicken out of the broth and let it cool down briefly. Pour the broth through a sieve into a pot. Rinse the sprouts. Clean and wash spring onions and cut them into rings. Cut remaining chillies into rings.
10
Loosen flesh from skin and bones and tear up. Bring the stock to the boil. Add meat, spring onions and sprouts to the soup and heat briefly. Serve dim sum with soup. Cut cress from the bed and sprinkle with chilli.