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This oriental twist on a classic winter recipe is brought to you by food vloggers the Dumpling Sisters. They've taken the basic ingredients for chicken and leek pie and used them to create an alternative midweek main that mingles the comforting familiarity of a chicken broth with the aromatic flavours of ginger and leeks. Add a semi-soft boiled egg* for a touch of richness nestled within a cleansing and satisfying supper. See method
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Tip: Soaking the noodles in hot water and rinsing them before adding them to the broth prevents overcooking and removes the excess starch from the noodles, which can thicken the broth and make it cloudy. Pre-soaked noodles also have a more ‘waat’ (silky) texture.
*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This delicious recipe was created by food vloggers the Dumpling Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.
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