King's Holiday Fun Recipes --- stressing
fun
Quick Chicken Dumplings
What you need:
Chicken. One 3-4 lb whole
chicken, boiled. Save broth, remove chicken from bones or use two
chicken breasts without ribs, cut into four parts. Reserve the broth.
If you have an 8 quart pasta
pot (or any pot with a strainer insert) it is a great size for boiling
a chicken. Just lift out the insert when done and you have a pot of broth,
no bones.
Season the chicken while it is
boiling. Season to taste --- you can use lemon juice, pepper, salt, cayenne,
ginger, sage, etc.... you can also season it by adding carrot, celery,
or onion, for example. Be fearless --- just discover the seasonings you
like --- remember, practice makes perfect.
When the chicken is finished,
remove the meat and any bones from the broth. Reserve the broth.
You can serve the chicken with
the dumplings or you can reserve the chicken for later use. If you intend
to use the chicken later, cut the chicken into appropriate slices or chucks,
if desired, refrigerate immediately.
We suggest serving the chicken
with the dumplings. Just remove the skin from large fleshy parts of the
cooked chicken; then remove the flesh from the bones, then cut the cooked
chicken into chunks and reserve until needed (see below).
Then add dumplings (see below)
to the hot simmering broth. You will steam (simmer) the dumplings for
30 minutes. The dumplings will partially dissolve and thicken the
broth into a light sauce. See preparation details below.
For Dumplings you need:
2 cups sifted flour (you can
make it without sifting)
1 tablespoon fresh baking powder
(the Chef likes Clabber Girl)
1 cup PLUS about two tablespoons
of milk
1 teaspoon salt (if desired)
Mix all dumpling ingredients
together working quickly, then use a large tablespoon to immediately begin
pulling off chucks of dough, more or less a heaping tablespoon of dough.
Drop each tablespoon of dough
into the hot, simmering broth. Continue until the surface of the broth
pan is covered with floating dumplings.
Steam.
Cover the broth pan to "steam" the dumplings. Let the dumplings steam for
about 30 minutes.
Do not stir the dumplings while
they are steaming.
After 20 minutes, if you are
going to serve the chicken with the dumplings, drop the chicken chunks
into the broth, stir as lightly as possible to distribute the chicken,
cook a further ten minutes
Serve the chicken and dumplings
together with an ample amount of the thickened sauce or gravy.
Gravy
The dumplings thicken the broth
naturally, but many people use a little flour to further thicken the remaining
broth, cooking it over slightly higher heat to turn it into a thick roux
or gravy which is then poured over the chicken and dumplings. This is a
fabulous winter weather type of dish.
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