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Marcus Wareing's hoisin duck broth with chicken dumplings
Serves 4 Starters and mains
Ingredients
- 500g duck bones (or chicken bones), chopped
- 1tbsp vegetable oil, plus extra to grease
- 2 onions, roughly chopped
- 1 carrot, roughly chopped
- 2 garlic cloves, peeled
- 1 thumb-sized piece of fresh ginger, peeled and chopped
- 1 red chilli, cut in half
- 1.5 litres good-quality chicken stock
- 3tbsp hoisin sauce
- 3tbsp dark soy sauce
- handful coriander stalks
For the chicken dumplings
- 250g chicken mince
- 1tbsp rice flour
- 1tsp cornflour
- 1 egg white
- ¼ bunch coriander, leaves and tender stalks roughly chopped
- ¼ bunch chives, roughly chopped
- 2 garlic cloves, crushed
- 2 spring onions, trimmed and thinly sliced
- ½tsp Chinese five-spice powder
To serve
- a few coriander leaves
- a few dried chilli flakes (optional)
- 2 spring onions, trimmed and sliced at an angle
Method
Preheat the oven to 200C/180C F/Gas 6. Chill a food processor bowl and blade in the fridge. This is important to prevent the chicken starting to cook when blending.
Arrange the bones in a roasting tray in a single layer. Roast in the oven for 25–30 minutes until golden brown, then drain the fat.
While the bones are roasting, heat the oil in a large saucepan over a high heat, add the onions, carrot, garlic, ginger and chilli and cook for 5–10 minutes until all are well coloured. Cover with the stock and bring to the boil, then add the drained bones, the hoisin and soy sauces and coriander stalks. Lower the heat and simmer, half-covered with a lid, for 45 minutes to infuse all of the flavours.
While the stock is simmering, make the dumpling mixture. Put the mince, rice flour, cornflour, egg white and 1tsp salt in the cold food processor bowl fitted with the cold blade and blitz for 30 seconds to bring it all together as a thick paste. Transfer to a mixing bowl and stir through the remaining ingredients. Grease your hands with a little oil, then take 1tsp of the dumpling mix in your palms and roll it into a smooth ball.
Place on a lightly greased plate and repeat until you have about 20 balls. Transfer to the fridge to firm up for 30 minutes.
When the stock has simmered for 45 minutes, strain through a fine-mesh sieve into a clean saucepan. Return to a low heat and continue to simmer.
To cook the dumplings, gently lower them into the hot broth, cover the pan and poach for 5-8 minutes until cooked through. Serve immediately, piping hot, in bowls, sprinkled with coriander leaves, chilli flakes, if using, and spring onions.
Cook’s note
You can make the chicken dumplings and/or the broth in advance and freeze until required. Defrost and cook as in the recipe. Any leftovers can be added to noodles for a quick lunch.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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