Two New Ways To Enjoy Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Make your boring chicken soup a star of the show. Let it re-live the old glory days. Down with noodles! Stop the vermicelli! Long live the old school homey stuff, just like momma used to make! Ingredients:
for almonds |
1 large egg |
1 tbsp water |
1 tbsp vegetable oil (i use sunflower) |
1/2 tsp baking soda |
1/2 tbsp white vinegar |
approximately 1-2 cups of all purpose flour |
1-1/2 cups cooking oil |
for dumplings |
1 cup of cream of wheat |
2/3 of water indicated on box. in other words, if recipe calls for 1 cup of water, use 2/3 cup |
pinch of salt |
Directions:
1. Make the almonds
2. Mix egg, water and oil and whisk lightly
3. In a tablespoon, mix baking soda and vinegar - foam will rise rapidly - dump it into the egg mix and whisk some more
4. In small batches, add flour until soft and non-sticky dough forms. Knead moderately until smooth
5. Heat cooking oil in a small sauce pan until slightly smoky.
6. Reduce heat to medium
7. Divide dough into 2-3 pieces for easier management
8. For each piece, do the following:
9. Roll dough into a stick, about hot-dog like thickness
10. Cut the stick into 1/2 inch thick pieces with a floured knife
11. Toss about 20-25 pieces at a time into the hot oil
12. Fry on all sides, turning frequently to prevent burning
13. Remove from oil with a slotted spoon when they gain a pleasant golden brown color
14. Transfer almonds onto paper towel to drain excess fat
15. Serve almonds fresh straight into a chicken soup bowl - a few at a time, to keep them crunchy.
16. Never heat the soup with almonds in it - they will turn into spongy, mushy, bloated monsters
17. Make the dumplings
18. Cook cream of wheat according to instructions on the box until a thick meal forms
19. Fold the meal out on a flat dish or a plastic tray and spread evenly with a wide blade knife of spatula - until smooth
20. Let cool and put in the fridge for an hour or so
21. When cream of wheat sets and solidifies, remove from the fridge and cut into small squares or diamonds with a wet knife.
22. Put dumplings into serving bowls before pouring the soup in
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