- 250 g of dried noodles cooked in boiling water or chicken broth & drained.
- 6 pieces of dumpling skin
- 50 g of caisim (Chinese cabbage variety, can be replaced by Bokchoi or other green leaved vegetables)
- 1 spring onion finely chopped
- oil for frying
- 200 g of diced chicken fillet
- 1½ tsp sweet soy sauce
- 1 tsp soy sauce
- Caisim, (substitute with Kailan or Bokchoy)
- 150 ml (1/3 cup) water
- 3 cloves of garlic, smashed and finely chopped
- ½ tsp white pepper, ground
- 1 ¼ tsp salt
- ½ tsp sugar
- 750 ml (3 cups) chicken broth
- 1 tsp salt
- ½ tsp chicken stock powder
- Soak the caisim in boiling water for 5minutes, remove and drain.
- Fold the dumpling skin in half, crease, fry until golden brown.
- Heat 1 tablespoon of cooking oil, sauté the garlic, pepper, sugar and salt, add the chicken, soy sauce and water.
- Cook until slightly reduced.
- To serve place the noodles in a bowl, add the greens and spring onion, top with chicken stew, pour with the sauce over just before serving.
Caisim is not a well referenced plant and it may even be that there are many interpretations of this plant. There are places that sell the seed for cultivation.