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Home Asian Mike's Steamy Asian Chicken & Dumpling Soup

Mike's Steamy Asian Chicken & Dumpling Soup

Name: How to cook Mike's Steamy Asian Chicken & Dumpling Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Steamy Asian Chicken & Dumpling Soup

Talk about a host of steamy, delicious, comforting, tummy soothing Asian flavors, spices and textures in one bowl!

Ingredient

Food ration :

6 servings

Whole Rotisserie Chicken Carcass [shreaded]

3 Boxes

Chicken Broth [+ water]

1 tbsp

Maggi Chicken Bullion

2 tbsp

Black Pepper Corn

LG White Onion [chopped]

1 Cup

Fresh Carrots [chopped]

1 Cup

Fresh Celery [chopped]

2 tbsp

Whole Pepper Corns

8 Cloves

Fresh Garlic [left whole]

Leaves

Thai Basil

Leaves

Cilantro

1 Box

Small Asian Chicken & Vegetable Dumplings [de-thawed]

Cooking instructions

* Step 1

Start with a 2 pound Rotisserie chicken.

* Step 2

Shread meat and reserve chicken carcass.

* Step 3

Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid.

* Step 4

Simmer broth for 6 hours - adding water as needed to create your stock.

* Step 5

Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.

* Step 6

Szechuan Ginger Salt and Szechuan Peppers pictured.

* Step 7

Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.

* Step 8

Sushi Nori pictured.

* Step 9

Fresh Thai Basil pictured.

* Step 10

Cabbage and mushrooms pictured.

* Step 11

Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.

* Step 12

Asian Chicken & Vegetable Dumplings pictured.

* Step 13

Add your de-thawed dumplings to your boiling stock. Stir quickly as so they don't stick to each other. When they float - know they're fully boiled and cooked.