Chicken & Dumplings

Name: How to cook Chicken & Dumplings - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken & Dumplings

Nearly 30 years ago, when I visited Alabama in the US, I fell in love with a dish called ‘Chicken & Dumplings’. I have been cooking it since then, and my ‘Chicken & Dumplings’ has developed into this Japanese take. I use Glutenous Rice Flour (or ‘Shiratamako’) as well as Wheat Flour to make dumplings, that taste like Mochi, and this dish is really comforting.

Ingredient

Food ration :

4 servings

1 tablespoon

Oil *I used Canola Oil

1 clove

Garlic *finely chopped

400 g

Chicken Thigh Fillets *thinly sliced

4 cups (1000 ml)

Chicken Stock

& 1/3 cups Plain Flour

1 cup

‘Shiratamako’ OR Glutenous Rice Flour *OR Plain Flour

1/4 teaspoon

Salt

1 cup

Water

Cooking instructions

* Step 1

Make Dumplings first. Mix Flours, Salt and Water, and knead, gradually adding extra Flour if required, until smooth.

* Step 2

Divide the dough in half. On a lightly floured surface, roll each portion of the dough to 2-3mm thick and cut into about 3cm pieces. *Note: Alternatively you can roll the dough into small balls and flatten each ball with your hand.

* Step 3

Heat Oil and Garlic in a pot over medium heat. When it is aromatic, add Chicken and stir. When Chicken is cooked, add Chicken Stock, and season with Salt & Pepper.

* Step 4

To the simmering soup, gradually add the dumplings, and simmer, stirring frequently, for 15 minutes or until dumplings are soft.

* Step 5

*Note: You might think that the amount of dumplings is too much. It is NOT too much. *Note: If you use Self-Raising Flour, the dumplings swell, but keep cooking, frequently stirring.