Chicken & Dumplings

Hiroko Liston

Ingredients

  • 1 tablespoon Oil *I used Canola Oil
  • 1 clove Garlic *finely chopped
  • 400 g Chicken Thigh Fillets *thinly sliced
  • 4 cups (1000 ml) Chicken Stock
  • Salt & Pepper
  • Spring Onion OR Parsley *finely chopped
  • Dumpling
  • 1 & 1/3 cups Plain Flour
  • 1 cup ‘Shiratamako’ OR Glutenous Rice Flour *OR Plain Flour
  • *Note: Self-Raising Flour can be used
  • 1/4 teaspoon Salt
  • 1 cup Water

Directions

  • Make Dumplings first. Mix Flours, Salt and Water, and knead, gradually adding extra Flour if required, until smooth.
  • Divide the dough in half. On a lightly floured surface, roll each portion of the dough to 2-3mm thick and cut into about 3cm pieces. *Note: Alternatively you can roll the dough into small balls and flatten each ball with your hand.
  • Heat Oil and Garlic in a pot over medium heat. When it is aromatic, add Chicken and stir. When Chicken is cooked, add Chicken Stock, and season with Salt & Pepper.
  • To the simmering soup, gradually add the dumplings, and simmer, stirring frequently, for 15 minutes or until dumplings are soft.
  • *Note: You might think that the amount of dumplings is too much. It is NOT too much. *Note: If you use Self-Raising Flour, the dumplings swell, but keep cooking, frequently stirring.
  • Sprinkle with some chopped Spring Onion OR Parsley, and serve.