Helpful Tips
Storage
- Fridge: Store broth, chicken, and dumplings separately from the noodles for up to 3 days. Noodles stored in broth will become soggy and absorb too much liquid.
- Freezer: The broth and chicken freeze well for up to 2 months. Dumplings are best cooked fresh — don’t freeze them once they’ve been cooked in the broth.
- Reheating: Reheat broth on the stovetop over medium heat. Cook fresh noodles to serve, or rinse stored noodles in hot water to loosen before adding to the bowl.
Substitutions
- Chicken thighs → chicken breast: Works fine but reduce the simmer time to 10 minutes to avoid drying out.
- Dumplings (gluten-free): Use rice paper-wrapped dumplings or gluten-free gyoza — widely available in most supermarkets.
- Noodles: Any noodle works — udon for chewy and filling, ramen for classic, rice noodles for gluten-free.
Serving Suggestions
Serve straight from the pot into deep bowls. A soft-boiled jammy egg on top is an easy addition that adds protein and richness. A drizzle of chilli oil, a wedge of lime on the side, and a small pile of bean sprouts all work well if you want to stretch it further.
Ingredients
For the chicken:
- 500g chicken thighs
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 garlic clove, finely grated
- Salt and white pepper
For the soup:
- 1 tsp sesame oil
- 4cm knob fresh ginger, sliced and lightly smashed
- 2 garlic cloves, minced
- 3 spring onions, whites sliced, greens reserved for garnish
- 1 litre chicken stock
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- ½ tsp white pepper
- 1 tsp rice vinegar (added at end)
- 4 servings ramen, udon, or rice noodles
- 1 medium carrot, thinly sliced on the diagonal
- 1 bunch choy sum, stems and leaves separated
- 15 frozen dumplings (store-bought)
To garnish:
- Spring onion greens, sliced
- Sesame seeds
- Chilli oil or chilli flakes (optional)
Directions
- Combine the chicken thighs with the soy sauce, sesame oil, ginger, garlic, salt and white pepper. Toss well and set aside to marinate while you prep everything else.
- Heat the sesame oil in a large pot over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned and cooked through. Remove, slice into strips and set aside.
- In the same pot, add the ginger, garlic and spring onion whites. Cook for 1 minute, stirring, until fragrant.
- Add the sliced carrot and choy sum stems and sauté for 2 minutes.
- Pour in the chicken stock and add the soy sauce, oyster sauce, fish sauce and white pepper. Stir to combine. Fish out and discard the ginger slices if you like.
- Meanwhile, cook the noodles in a separate pot of boiling water according to packet instructions. Drain, rinse under cold water, and divide between two bowls.
- Add the frozen dumplings to the broth and cook for 6–8 minutes until cooked through and floating.
- Add the choy sum leafy tops and stir through for 30 seconds until just wilted.
- Stir in the rice vinegar to brighten the broth.
- Ladle the broth, dumplings and vegetables over the noodles. Top with the chicken, spring onion greens, sesame seeds and chilli oil if using. Serve immediately.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 38 g |
| Carbohydrates | 55 g |
| Fat | 14 g |
| Fibre | 4 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Watch How to Make It
See more Balanced Bowls Recipes
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