To make the quick chicken stock, combine the ingredients in a large stockpot. Pour over enough hot water to cover the chicken, then bring to a boil over high heat. Once it reaches a gentle simmer, reduce the heat to low and simmer, covered, for 1 hour, skimming the surface of the broth occasionally. Remove from the heat and let stand for 30 minutes, then strain the broth. Keep the chicken wings for another recipe!Heat 6 cups of the chicken stock in a clean saucepan and bring to a boil. Add the frozen dumplings and bring the liquid back up to the boil, ensuring the dumplings are covered (add a splash of water if needed!). Cook according to the package instructions. Add the choy sum and mushrooms and simmer until just wilted, then remove from the heat. Season the broth to taste with salt.Divide the dumpling soup between bowls, then top with julienned ginger, fried shallots and coriander sprigs. Serve the lime cheeks on the side.NoteAdd a drizzle of sesame or chilli oil at the end for extra flavour, if you like!You can substitute the drummettes and wingettes for chopped chicken wings for an alternative.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at