| 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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