Marble Mountain Chicken And Dumplins
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Salt1 cup
Canola Oil (divided)1 stalk
Celery (diced)1 tbsp
Garlic (minced)1 tbsp
Black Peppercorn2 tbsps
Savory (dried)1
Bay Leaf1 large
Carrot (diced)1 medium
Onion (diced)1 tsp
Red Chili Flakes1 cup
Butter (melted)2 cups
All-Purpose Flour1 cup
Heavy Cream4 tsps
Baking Powder4 tsps
Sugar1 tsp
Granulated Garlic1 tsp
Cayenne Pepper1 tsp
White Pepper1 cup
Buttermilk1
EggDirections:
1
Rinse the chicken and pat dry
2
Season with 1 tablespoon salt and pepper
3
Add 2 tablespoons of the oil to a large stockpot over high heat
4
Add the chicken pieces and lightly brown evenly, removing and adding as necessary
5
Once all of the chicken is browned, add ingredients through smashed garlic
6
Brown the vegetables over high heat for 5 to 6 minutes, then add in the water, peppercorns, savory and bay leaf and bring to a boil
7
Reduce the heat to a strong simmer and after 20 minutes, check the chicken pieces, removing as they finish cooking
8
Remove the chicken, to a cutting board and cool until you are able to handle, then the strip meat and put bones back into pot
9
Simmer the stock and bone mixture, uncovered, for 45 minutes
10
Strain and adjust seasoning with additional salt, if needed
11
Chop the meat, discarding any skin, ligament or fat as you go and set aside
12
In a separate saute pan over medium heat, add the remaining 2 tablespoons of oil and diced vegetables
13
Saute until the onion is translucent, about 5 minutes, then add the garlic and red chili flakes and saute for 1 minute more
14
Add the vegetables to the strained chicken stock, then in the same saute pan, add the butter
15
When melted, add the flour and stir constantly for 2 minutes
16
Slowly ladle in some of the hot stock, whisking as you add, until approximately 2 cups of stock have been added
17
Add the roux mixture back into the stock pot and combine well
18
Add the cream and the chicken back into the stock pot and keep at a low simmer while you prepare the dumplins
19
In a large bowl, combine the dry ingredients
20
In a separate medium, nonreactive bowl, combine the wet ingredients, adding the melted butter last
21
Pour the wet ingredients into the dry ingredients and with a rubber spatula, very gently, fold together until just combined
22
Using 2 dinner spoons, shape the dough into golf ball-size, quenelle shaped biscuits and drop them into the hot soup
23
Cover with a tight fitting lid and allow the dumplins to cook for 15 to 20 minutes over low heat
24
Ladle into soup bowls and serve hot