| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Cklive14 | 1 | servings | |
INGREDIENTS
| 1 | Broiler-fryer; cut up | |
| 2 | c | Chicken broth or water |
| 1 | md | Onion; chopped |
| 1 | Stalk celery; diced | |
| 1 | Bay leaf | |
| 1 | ts | Seasoned salt |
| 1/2 | ts | Seasoned pepper |
| 1/2 | ts | Salt; (if using water) |
| 2 | tb | Flour |
| Yellow food coloring; optional | ||
| 1 | c | Cake flour; sifted |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | tb | Vegetable shortening |
| 2 | ts | Parsley; chopped |
| 1 | tb | Green onion tops; chopped |
| 1 | lg | Egg |
| 3 | tb | Milk |
| Garnish: parsley sprigs |
INSTRUCTIONS
FOR DUMPLINGS Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring. Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9266 Converted by MM_Buster v2.0l.
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