I bought some chicken wings. I used the drumettes and the wings for roasting. I was left with the tips of the wings. I came up with the idea of making chicken soup with the left-overs so nothing gets wasted. It is a healthy winter soup with dumplings, fish balls and green leafy vegetables. I prefer to use buk choy because of the crunchiness of the shoot.
- 300g of chicken wing tips
- A bunch of buk choy, chopped
- 1 red chilli, finely chopped
- 3-4 stalks of spring onion, finely chopped and leave the shoots aside
- 5-6 garlic cloves, finely chopped
- Small piece of ginger, finely chopped
- 150g fish balls
- 1 litre water
- Salt as taste
- Few cracks pepper
- 2 pieces of star anise
- Few bean sprouts
- 1 tablespoon oil
- Heat oil in a pot. Fry the chicken wing tips for 3-4 minutes.
- Add a litre of water.
- Add ginger, garlic, chilli, spring onion shoots and star anise.
- Boil in a medium heat until the wings get soft. It might take about 20-25 minutes.
- Now the soup is ready. Drain the soup from the wings. Set the wings aside.
- Put the soup back in the pot. Add the dumplings and fish balls. Put salt and pepper. Boil it for 5-6 minutes.
- Turn off the heat. Add buk choy and stir it well.
- Serve while hot. Garnish with finely chopped chilli, spring onions and bean sprout. You may also add a bit of lemon juice and mint.