Chicken and Sesame Dumplings |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Every Day with Rachael Ray December-January 2009. Sort of an Asian Chicken n Dumplings. Ingredients:
1 tablespoon vegetable oil |
1 1/2 heads garlic, peeled and thinly sliced |
1 tablespoon finely chopped fresh ginger |
3 lbs bone-in chicken breasts |
salt and pepper |
5 large eggs, beaten |
1 cup breadcrumbs |
3/4 cup thinly sliced scallion |
1/4 cup sesame seeds, toasted, plus more for sprinkling |
1 (10 ounce) bag frozen peas |
Directions:
1. In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook for 1 minute, then stir in the ginger and cook for 1 minute more.
2. Add the chicken and 6 cups water; season with salt and pepper. Bring to a boil, lower the heat and simmer, covered, for 20 minutes.
3. Transfer the chicken to a plate to cool, then remove the meat from the bones; discard the bones.
4. Meanwhile, in a medium bowl, stir together the eggs, breadcrumbs, 1/2 cup scallions, sesame seeds and 1 teaspoon salt.
5. Drop 12 heaping tablespoons of the mixture into the simmering broth, cover and cook for 10 minutes.
6. Divide the dumplings among 4 soup bowls. Simmer the peas in the broth for 1 minute, then return the chicken to the pot and cook until heated through.
7. Serve in the soup bowls with the dumplings; sprinkle the remaining 1/4 cup scallions and the extra sesame seeds on top.
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