How to Cook Appetizing Mike's Steamy Asian Chicken & Dumpling Soup

Posted by MAU 7

Minggu, 27 September 2020

Mike's Steamy Asian Chicken & Dumpling Soup. Great recipe for Mike's Steamy Asian Chicken & Dumpling Soup. Talk about a host of steamy, delicious, comforting, tummy soothing Asian flavors, spices and textures in one bowl! Chinese steamed chicken (白切鸡/白斩鸡)Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes.

Put the chicken into the boiling water. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. It is quick and easy to prepare steamed chicken, and the gravy is the most satisfying part of the dish. You can cook Mike's Steamy Asian Chicken & Dumpling Soup using 33 ingredients and 16 steps. Here is how you cook it.

Ingredients of Mike's Steamy Asian Chicken & Dumpling Soup

1. Prepare of ● For The Chicken Stock.
2. You need 1 of Whole Rotisserie Chicken Carcass [shreaded].
3. You need 3 Boxes of Chicken Broth [+ water].
4. You need 1 tbsp of Maggi Chicken Bullion.
5. Prepare 2 tbsp of Black Pepper Corn.
6. It's 1 of LG White Onion [chopped].
7. You need 1 Cup of Fresh Carrots [chopped].
8. You need 1 Cup of Fresh Celery [chopped].
9. It's 2 tbsp of Whole Pepper Corns.
10. You need 8 Cloves of Fresh Garlic [left whole].
11. Prepare of ● For The Vegetables & Seasonings [all to taste].
12. Prepare of Chinese 5 Spice.
13. You need of Minced Garlic.
14. It's of Minced Lemongrass.
15. Prepare of Chives [chopped].
16. Prepare of Fresh Ginger [diced].
17. You need Leaves of Thai Basil.
18. It's of Thai Chilies [chopped].
19. It's Leaves of Cilantro.
20. Prepare of Jalapeños [chopped].
21. It's of Soy Sauce.
22. It's of Water Chestnuts [chopped].
23. You need of Bamboo Shoots [chopped].
24. It's of Lime Juice [+ wedges for serving].
25. You need of Fish Sauce.
26. Prepare of Coconut Milk [optional].
27. You need of Sliced Cabbage.
28. It's of Sushi Nori  [crumbled].
29. Prepare of Szechuan Ginger Salt.
30. Prepare of Szechuan Dried Pepper Corns.
31. It's of Thick Sliced Mushrooms [shiitake or others].
32. It's of ● For The Dumplings.
33. Prepare 1 Box of Small Asian Chicken & Vegetable Dumplings [de-thawed].

Children can finish eating a bowl of steamed rice just with the gravy. Slice the chicken into bite-sized pieces and plate alongside steamed rice. Drizzle remaining ginger-soy sauce over chicken and rice. Top with the bread crumb mixture and chopped scallions, if desired.

Mike's Steamy Asian Chicken & Dumpling Soup step by step

1. Start with a 2 pound Rotisserie chicken..
2. Shread meat and reserve chicken carcass..
3. Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid..
4. Simmer broth for 6 hours - adding water as needed to create your stock..
5. Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer..
6. Szechuan Ginger Salt and Szechuan Peppers pictured..
7. Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured..
8. Sushi Nori pictured..
9. Fresh Thai Basil pictured..
10. Cabbage and mushrooms pictured..
11. Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes..
12. Asian Chicken & Vegetable Dumplings pictured..
13. Add your de-thawed dumplings to your boiling stock. Stir quickly as so they don't stick to each other. When they float - know they're fully boiled and cooked..
14. Fresh baked Baguette Bread pictured..
15. This soup makes for great stormy day work lunches too..
16. Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!.

Finish with a touch of salt, and serve. Rinse chicken and place in a pot fitted with a steamer basket over water. Grilled chicken breast can get pretty dry and flat in flavor, but not this Grilled Miso Chicken! The chicken gets its bold flavor from the ginger miso marinade that packs a lot of punch from miso, chili paste, and aromatics. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed.

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