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Home Dish I have been hungry for Chicken and dumplings I very rarely follow a recipe

I have been hungry for Chicken and dumplings I very rarely follow a recipe

Introduce

Chef :

Candis Brooks

I have been hungry for Chicken and dumplings I very rarely follow a recipe

This is my own recipe. I have a habit of starting out with an item, then I add a pinch of this, a dash of that. Then I think aww that would taste good with some vegetables. For this dish, I washed potatoes, carrots, celery, onion, garlic cloves, in the end my dish was very good.

Ingredient

large boneless skinless chicken breast, (I poached mine) with

3 cloves

garlic sliced

large sweet onion sliced

large carrot. Cleaned, peeled and cut into 1-2 inch pieces

medium russet Potatoes, cleaned and cut into quarters, I left the skin on my potatoes

3 tablespoons

unsalted butter

Cooking instructions

* Step 1

I heated my large wok, poured in approximately 1/4 cup plus more of olive oil, allowed it to get hot, carefully placed in three large boneless skinless chicken breast cut almost to butterfly.

* Step 2

Sear the chicken breast quickly high heat to seal in the juices. On all sides

* Step 3

Turn the fire Down to medium, add water, (enough to cover chicken) seasonings, garlic, onion, & celery tops and leaves,

* Step 4

Bring to a boil then turn on low to slow cook. Place a tight fitting lid on the pan. If needed add more water.

* Step 5

When vegetables were tender I added my drop dumplings

* Step 6

Approximately... 1.5 cups self rising flour, add enough milk to stir and mix the flour. I leave my batter slightly thick and sticky

* Step 7

When batter is mixed well, add more milk if needed. Using a teaspoon, drop batter into wok covering meat and vegetables. I added a pinch of salt and more pepper.

* Step 8

When dumplings are cooked through, you can see the difference and very carefully touch the top and there will be no dough on finger or tool used to check