Chicken and Dumplings
chicken soup component:
3 tablespoons evoo
1 3 pound chicken, broken down
salt and black pepper
1.5 cups diced onion
1.5 cups diced carrots
0.25 cup ginger, fine dice
0.25 cup garlic, fine dice
2 tablespoons thyme
2 tablespoons oregano
0.5 teaspoon paprika
2 quarts chicken stock
2 cups water
0.25 cup fish sauce
0.25 cup water
0.25 cup flour
0.25 cup parsley
heat a large heavy bottomed pot over medium-high heat.
add oil
salt and pepper the chicken and sear skin side down until the skin is very crisp.
remove.
using the same oil add ginger, garlic, onion, and carrots. cook until vegetables are beginning to soften. stir often and scrape up the good bits that are sticking to the pan.
add thyme, oregano, and paprika. cook until fragrant.
add stock, 2 cups of water, and the seared chicken. bring to a boil.
stir together fish sauce, water, and flour. whisk into the soup.
turn down heat, cover, and simmer for one hour.
while soup is cooking make dumpling dough.
after one hour remove the chicken. when cool enough to handle remove skin and bones, roughly shredding the meat.
add the meat back to the soup and bring to a low boil.
using two spoons drop small amounts of dumpling dough in the soup.
cook until dumplings are done (about 15 minutes).
stir the parsley throughout.
dumpling component:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
0.25 cup melted unsalted butter
1 cup whole milk
combine flour, baking powder, and salt.
stir in the melted butter. it should be clumpy.
stir in whole milk until just combined.
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