Ingredients
| 3-4 (350g) chicken drumsticks | |
| 200ml oil | |
| 1 (200g) onion, cut in a roughly 2cm dice | |
| 2 large (250g) carrots, peeled, cut in a roughly 2cm dice | |
| 4 sprigs thyme | |
| ½ clove garlic | |
| 3 medium-sized (600g in total) ham hocks or pork hocks | |
| 1 tablespoon (20g) black peppercorns | |
| 1 tablespoon (20g) red peppercorns | |
| 1 bay leaf | |
| 2 large (400g) golden kūmara, peeled, cut into 4cm slices (keep in cold water until you are ready to use) | |
| ½ (200g) savoy cabbage, washed, cut in roughly 2cm pieces | |
| ½ bunch (125g) baby spinach | |
| 1 sheet dry nori | |
| 2 cups (400g) flour | |
| 1 teaspoon (5g) baking powder | |
| 1 teaspoon (5g) ground black pepper | |
| 2 teaspoons (12g) salt | |
| ½ cup (125ml) milk | |
| 1 tablespoon (20g) butter | |
| 1 tablespoon (20g) coriander, roughly chopped | |
| ½ bunch (125g) watercress, roughly chopped |
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Instructions
| 1. | Clean the chicken drumsticks, dry with paper towels and season with salt. |
| 2. | Heat a stock pot with ½ cup oil. |
| 3. | Sear the chicken drumsticks on both sides until golden brown. Remove from the pan and set aside. |
| 4. | Use the remaining oil to sauté the onion, half of the carrots and the thyme on a high heat for two minutes. |
| 5. | Crush the garlic and add to the pan. |
| 6. | Reduce the heat to medium, and cook for another 3 minutes until golden in colour. |
| 7. | Wash the ham or pork hocks and put them and the chicken drumsticks into the pot with the vegetables. |
| 8. | Cover with approx 3½ litres water and turn the heat to high until it starts boiling. |
| 9. | Tie the black and red peppercorns and the bay leaf into a muslin cloth (or any clean cloth) and add to the pot. Reduce the heat to a simmer. |
| 10. | After simmering for 50 minutes, take out the drumsticks and set aside. |
| 11. | After 1½ hours check the pan and add more water if the hocks are not covered (if necessary bring it back to a boil, then reduce to a medium heat). |
| 12. | At the 2-hour mark, add the kūmara, savoy cabbage and the rest of the carrots. |
| 13. | After 2½ hours, check the ham hocks to see if they are cooked – the meat should be falling off the bone. |
| 14. | When the ham hocks are cooked, remove them from the pan, take the meat from the bone and chop into small pieces. |
| 15. | Put half the meat back into the pot and reserve the rest for the doughboys. |
| 16. | Take the meat from the chicken drumsticks and add it back to the broth, along with the spinach and nori. |
| 17. | To make the doughboys, mix the flour with baking powder, ground pepper and salt. |
| 18. | Add the reserved chopped ham to the flour mix. |
| 19. | Heat the milk and butter until the butter is melted, cool, then add to the doughboy mix. |
| 20. | Add a little water and the chopped coriander and mix, then form small 3cm-sized balls. |
| 21. | Drop these into the broth and simmer for at least 15 minutes. |
| 22. | After about 2 hours 45 minutes, take the pot off the heat and season with salt, if needed. |
| 23. | Cover with a lid and rest for 5 minutes. |
| 24. | TO SERVE |
| 25. | Serve hot in a soup bowl with the doughboys, vegetables, shredded chicken and ham hock, topped with the broth. |
| 26. | Garnish with chopped watercress. |
Photography Tony Nyberg