Bitsys Kitchen. Japanese Dumplings

Japanese Dumplings (Gyoza)
Serves 4.
5 cups chicken broth 4 slices ginger, smashed 4 kaffir lime leaves	1 or 2 fresh chilies, left whole 2 stalks lemon grass 1 3 lb. (1.5 kg) chicken

Serve soup separately and pour Spicy Lime Sauce over chicken.

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Vegetables:
2 carrots, peeled and cut into half inch rounds 3 leeks, white part, washed and halved 8 garlic cloves, peeled 4 oz. of green beans, topped 2 zucchinis, thickly sliced	4 Chinese mushrooms, soaked in hot water for 20 minutes 2 Tbsp. lime juice, or to taste 2 Tbsp. fish sauce, or to taste Pepper to taste 2 Tbsp.. chopped fresh coriander

Simmer chicken broth, ginger, kaffir lime leaves chilies and lemon grass for 5 minutes. Discard all but 2 inches of lemon grass root; cut in half, smash and place in chicken cavity.

Add chicken breast, side up, to stock. Add carrots, simmer 15 minutes, turn chicken over, add leeks and garlic; simmer 20 minutes longer.

Turn chicken breast side up again, add green beans, zucchinis and Chinese mushrooms, simmer a further 15 minutes. Remove chicken and vegetables; keep warm.

Season broth with lime juice, fish sauce and pepper to taste. Discard ginger. Skin and cut up chicken, discarding backbone. Place on platter with vegetables. Sprinkle with coriander.

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Spicy Lime Sauce
1 tsp. garlic, chopped 1 tsp. Chinese chili sauce 1 Tbsp. fish sauce 1/4 cup water 3 Tbsp.. lime juice	1 Tbsp. brown sugar 2 Tbsp. grated carrot 2 Tbsp. chopped fresh mint

Whisk together garlic, chili sauce, fish sauce, water, lime juice and brown sugar. Stir in carrot and mint. Serve with chicken.