Black Broth Noodle Soup with Dumplings & Star Anise Smoked Chicken

Ingredients

• 500gbrown sugar
• 8star anise, pounded
• 2 tbsdried orange peel, finely chopped
• 5garlic cloves, peeled
• 2 tbsblack peppercorns
• 1 tbspeanut oil
• 2star anise
• ½ cupdark soy sauce
• ½ cupshaoxing wine
• 2 tbsbrown sugar
• 1 tspolive oil
• 1garlic clove, finely chopped
• ½ bunchgarlic chives, sliced into 2 cm pieces
• 2chicken thigh fillets, roughly chopped
• 1 tspshaoxing wine
• 12gow gee wrappers
• 1 bunchchinese broccoli, trimmed, cut into 3cm pieces
• 200gchinese egg noodles
• 2garlic cloves, roughly chopped
• 1 bunch garlic chives, roughly chopped
• ½ tsp brown sugar
• 2 tbspeanut oil

Method

• Remove breasts from chickens, keeping skin attached. Cut chicken carcasses into smaller pieces. Place chicken breasts on a plate or tray and sprinkle with 2 tablespoons of sea salt. Set aside for 5 minutes then remove excess salt with paper towel or a clean tea towel.

For the smoking mix

• combine all ingredients in a bowl. Make a foil bowl to large enough to hold the mix. Add the ingredients, then place the bowl into a wok lined with foil. Heat over high heat until the mixture starts to smoke, then reduce heat to medium and cook chicken breasts on a wok rack with the lid on, for 20 minutes or until cooked through. Set aside to rest, covered for 5 minutes.

For the broth

• pound garlic and peppercorns in a mortar and pestle until lightly crushed. Heat oil in a large saucepan over high heat, cook garlic mixture and chicken bones for 10-15 minutes until browned. Add 2L of water and the remaining broth ingredients to the pan and bring to the boil, reduce heat and simmer for 30 minutes. Strain through a sieve lined with muslin cloth. Return broth to a clean saucepan and keep warm.

For the dumplings

• heat oil in a frying pan over medium heat, cook garlic and chives for 1-2 minutes. Drain on paper towel and set aside to cool. Process the chicken thighs in a small food processor until a rough mince forms. Transfer to a bowl, add cooled garlic mixture, shaoxing wine, and season with salt and pepper. Knead with your hands until the mixture is sticky and elastic. Refrigerate, covered for 10 minutes.
• Place the gow gee wrappers on a clean surface, place a teaspoon of the chicken mixture in the centre of each wrapper. Moisten the edges of each wrapper with a little water. Fold each wrapper in half, enclosing the filling to form a semicircle, making sure not to trap any air. Moisten the curved edge again and make tiny pleats all along the curved side. Cover with a damp cloth and set aside.
• Meanwhile, cook Chinese broccoli in a saucepan of boiling salted water for 1-2 minutes or until just tender. Remove and drain. Add the noodles to the saucepan of boiling water, cook for 5 minutes or until cooked through.
• Heat a saucepan of water over medium heat, cook dumplings for 3-4 minutes or until the filling is cooked.

For the garlic chive paste

• process all ingredients except the oil in a small food processor until a smooth paste forms. With the motor still running, add oil in a thin, steady stream until paste thickens.
• To serve, slice the chicken breast and arrange in a bowl on top of the noodles, broccoli and dumplings. Pour over the broth. Serve with chive paste on the side.

reference :

http://www.masterchef.com.au