We know steamed foods are very healthy for our body and dumpling is one of the steamed food which is very much common in Asian and Tibetan cuisine. Today I am going to share steamed chicken and dumpling where you will get a robust, zippy flavored stew of chicken and vegetables with fluffy dumpling.
We know steamed foods are very healthy for our body and dumpling is one of the steamed food which is very much common in Asian and Tibetan cuisine.
- 2 Onions chopped
- 4 stalks Celery chopped
- 1 tablespoon Olive oil
- Kosher salt to taste
- Black pepper to taste
- 2 lb (900 gram) Bone-in chicken thighs
- 4 Carrots chopped
- 2 cloves Garlic chopped
- 2 tablespoon Fresh thyme leaves
- 2 Bay leaves
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- 6 tablespoon Unsalted butter melted
- 1 tablespoon Baking powder
- ¾ cup Buttermilk
- 2 tablespoon Fresh flat leaf parsley chopped; plus more for serving
- 12 Chicken dumplings
- 2 cups Chicken – vegetable broth
In a pot heat the oil over medium-high heat.
Meanwhile, season the chicken with ½ teaspoon salt and pepper.
Then fry in batches for 4 to 6 minutes per side.
Once fried, transfer it to a plate.
Now add celery, carrot, onion, garlic, and thyme to in the same pot and stir it until the vegetables begin to soften, for about 5 to 7 minutes.
Then add the bay leaves, chicken, and 10 cups water and bring it to simmer.
Cook them until the chicken is tender, for about 30 minutes.
Now discard the bay leaves and transfer the chicken to a plate.
Shred the chicken with forks and return it to the pot again.
In the meanwhile, in a bowl whisk ½ cup of flour, 2 cups of previously preparing chicken – vegetable broth and ¼ teaspoon salt and pepper.
Slowly whisk the flour mixture back into the pot and simmer it until it’s slightly thickened, for about 10 minutes.
Whisk together the remaining 2 cups of flour, baking
powder, baking soda and ¼ teaspoon salt and pepper in a bowl.
Then whisk in Buttermilk, butter, and parsley.
Now reduce the heat to low and drop the mixture into the broth.
Then add the Chicken Dumplings to it.
Simmer it to 15 to 20 minutes, stirring occasionally to prevent dumpling from sticking.
The chicken and dumpling soup are ready to serve to steam hot. Allow it to set for 10 minutes before serving.
It is a perfect dish, not overly brothy and nor overly creamy. But you will get the lovely chicken flavor along with the lovely hints of celery and other veggies. I can’t tell you how heavenly this melts and tastes. Next time it is your chance to prepare it and believe it.
|Dietary Fiber||0.2 g|