Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings
Source: www.foodnetwork.com/recipes/asian-chicken-n-dumplings-five-spice-chicken-noodle-and-shiitake-dumplings-recipe.html
Ingredients
- 1 free range chicken, 3 to 4 pounds
- 1 teaspoon five-spice powder
- 1 tablespoon soy sauce
- 8 slices ginger
- 6 scallions, cut into 2-inch pieces
- 1 medium zucchini, turned into spaghetti
- 1 medium peeled carrot, turned into spaghetti
- Salt and white pepper, to taste
- 2 eggs
- 1/2 cup milk
- 4 tablespoons oil
- 2 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley (save half for garnish)
- 2 tablespoons chopped cilantro
- 1 tablespoon minced fresh thyme
- 2 tablespoons Sauteed sliced scallions
- 1/2 cup sauteed and minced shiitake mushrooms
Directions
- In a large stock pot, place chicken in and cover with cold water.
- Add five-spice, soy, ginger and scallions.
- Bring to a slow boil and simmer for 20 minutes only.
- Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour.
- Season with salt and white pepper.
- Carefully remove chicken from bones and shred by hand.
- Add chicken back to strained broth.
- Keep hot.
- Add zucchini and carrot spaghetti to hot soup 3 minutes before serving.
- Check for seasoning.
- PLATING Ladle the soup and spaghetti over the hot dumplings.
- Garnish with chopped parsley.
- Wine Suggestion: The Eyrie Vineyard, Oregon Pinot Gris, 1995
- In a small bowl, whisk together the eggs, milk and oil.
- In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley, cilantro, thyme, scallions and shiitakes.
- With the paddle of an electric mixer on low speed, slowly add the egg mixture till it comes together.
- Do not over work the dough.
- Let mix stand for 30 minutes.
- Using floured hands, form small dumplings about the size of golf balls.
- (Test 1 small dumpling first for seasoning.)
- In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes.
- Take dumplings out of strainer and place in large heated soup bowls.