<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/bb792037-3275-49ca-a6ac-0cf7f7f64e24/D1D55154-1F1A-4A16-A49B-4830B4EFA32A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://recipefinder.ninemsn.com.au/article.aspx?id=225773" href="http://recipefinder.ninemsn.com.au/article.aspx?id=225773" style="font-size: 11px;">recipefinder.ninemsn.com.au</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://recipefinder.ninemsn.com.au/article.aspx?id=225773"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/recipefinder.ninemsn.com.au/img/6A4FC3D0-5637-4A48-8802-6A1237C01C4D" alt="Asian chicken dumpling broth" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://recipefinder.ninemsn.com.au/article.aspx?id=225773"><DIV id="abstract">375g chicken mince<BR />¼ cup (60ml) light soy sauce<BR />½ cup coriander, chopped<BR />1 eggwhite<BR />1 teaspoon grated ginger, plus a 3cm piece of fresh ginger, thinly sliced<BR />4 cups (1L) chicken stock<BR />1 bird's eye chilli, seeded, finely sliced<BR />2 star anise<BR />2 cups (500ml) boiling water<BR />2 tablespoons lime juice<BR />1 tablespoon fish sauce<BR />1 teaspoon sesame oil<BR />½ bunch garlic chives, chopped<BR /></DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://recipefinder.ninemsn.com.au/article.aspx?id=225773"><DIV id="body"><DIV>Combine mince, 1 tablespoon soy sauce, 1 tablespoon of coriander, eggwhite and grated ginger in a bowl. Using wet hands, roll mixture into walnut-sized balls and chill for 15 minutes.</DIV><BR /><DIV>Heat stock, sliced ginger, chilli and star anise with boiling water in a large saucepan on medium. Bring to boil, reduce heat to low and simmer for 10 minutes.</DIV><BR />Add dumplings to broth and continue to simmer gently for 8 minutes, until cooked. Stir in remaining soy sauce, lime juice, fish sauce and sesame oil with garlic chives and remaining coriander. Divide between bowls and serve.<BR /></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/D1D55154-1F1A-4A16-A49B-4830B4EFA32A/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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