Chicken and Dumplings
Ingredients
Chicken - Thighs 4
Celery 1 rib
Onion 1 med
Carrot 1
Mixed Vegetables 250 ml - yr favs
Stock - Chicken 375 ml
Oil - Vegetable 5 ml
Butter 15 ml
Pepper 1 totaste
Nutmeg 1 ml
Flour 250 ml
Baking Soda 8 ml
Salt 3 ml
Egg 1
Milk 85 ml
Flour 15 ml
Preparation
1. Chop the celery and onion finely
2. Peel and slice the carrot.
3. Prepare your favorite vegetables. It can be any thing but cut into a size that cooks in about 20 minutes in simmering water.
4. Cut the chicken int bite sized pieces.
5. Measure flour, and add baking soda & salt. Mix.
6. Separate eggs, stir the milk and yolk together and beat the white till it just forms peaks.
7. Put a wide shallow pot with a lid on a medium- high burner, when warm add chicken in batches and brown. set aside.
8. Turn heat to medium low and add oil if necessary then onion and celery. Cook until soft and light brown.
9. Add the butter and when melted add 15ml (1 Tbsp) flour, stir to mix and let cook a minute.
10. Add pepper and nutmeg to taste.
11. Stir in chicken stock a bit at a time to make a thick paste then thin before pouring in the rest of the stock.Turn up heat and bring to a good simmer.
12. Add the flour to the egg yolk/milk mixture and then fold in the egg whites. You should had a firm somewhat sticky dough.
13. Spoon the dumpling dough onto the simmering chicken, cover and cook 15 minutes.
14. To serve spoon chicken, vegetables and stock into bowls - top with dumplings.
2. Peel and slice the carrot.
3. Prepare your favorite vegetables. It can be any thing but cut into a size that cooks in about 20 minutes in simmering water.
4. Cut the chicken int bite sized pieces.
5. Measure flour, and add baking soda & salt. Mix.
6. Separate eggs, stir the milk and yolk together and beat the white till it just forms peaks.
7. Put a wide shallow pot with a lid on a medium- high burner, when warm add chicken in batches and brown. set aside.
8. Turn heat to medium low and add oil if necessary then onion and celery. Cook until soft and light brown.
9. Add the butter and when melted add 15ml (1 Tbsp) flour, stir to mix and let cook a minute.
10. Add pepper and nutmeg to taste.
11. Stir in chicken stock a bit at a time to make a thick paste then thin before pouring in the rest of the stock.Turn up heat and bring to a good simmer.
12. Add the flour to the egg yolk/milk mixture and then fold in the egg whites. You should had a firm somewhat sticky dough.
13. Spoon the dumpling dough onto the simmering chicken, cover and cook 15 minutes.
14. To serve spoon chicken, vegetables and stock into bowls - top with dumplings.
