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We hope you got benefit from reading it, now let’s go back to mike's steamy asian chicken & dumpling soup recipe. You can cook mike's steamy asian chicken & dumpling soup using 33 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to cook Mike's Steamy Asian Chicken & Dumpling Soup:
- Get ● For The Chicken Stock
- Get 1 Whole Rotisserie Chicken Carcass [shreaded]
- Take 3 Boxes Chicken Broth [+ water]
- Provide 1 tbsp Maggi Chicken Bullion
- Take 2 tbsp Black Pepper Corn
- Get 1 LG White Onion [chopped]
- Use 1 Cup Fresh Carrots [chopped]
- Get 1 Cup Fresh Celery [chopped]
- Take 2 tbsp Whole Pepper Corns
- Use 8 Cloves Fresh Garlic [left whole]
- Get ● For The Vegetables & Seasonings [all to taste]
- Use Chinese 5 Spice
- Prepare Minced Garlic
- Take Minced Lemongrass
- Take Chives [chopped]
- Provide Fresh Ginger [diced]
- Prepare Leaves Thai Basil
- Provide Thai Chilies [chopped]
- Take Leaves Cilantro
- Use Jalapeños [chopped]
- Provide Soy Sauce
- Take Water Chestnuts [chopped]
- You need Bamboo Shoots [chopped]
- You need Lime Juice [+ wedges for serving]
- Get Fish Sauce
- Prepare Coconut Milk [optional]
- Prepare Sliced Cabbage
- Provide Sushi Nori [crumbled]
- Prepare Szechuan Ginger Salt
- Get Szechuan Dried Pepper Corns
- Provide Thick Sliced Mushrooms [shiitake or others]
- Prepare ● For The Dumplings
- Prepare 1 Box Small Asian Chicken & Vegetable Dumplings [de-thawed]
Steps to make Mike's Steamy Asian Chicken & Dumpling Soup:
- Start with a 2 pound Rotisserie chicken.
- Shread meat and reserve chicken carcass.
- Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid.
- Simmer broth for 6 hours - adding water as needed to create your stock.
- Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.
- Szechuan Ginger Salt and Szechuan Peppers pictured.
- Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.
- Sushi Nori pictured.
- Fresh Thai Basil pictured.
- Cabbage and mushrooms pictured.
- Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.
- Asian Chicken & Vegetable Dumplings pictured.
- 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.
- Fresh baked Baguette Bread pictured.
- This soup makes for great stormy day work lunches too.
- Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!
The first three are quite standard for marinating, but ginger is particularly suitable for marinating chicken and beef. Blend the ginge r into a paste and squeeze out the juice through a cloth bag. A simple, but classic, chicken stir fry dish, asparagus, and chicken stir-fry is very popular in Chinese households. It's very easy and has a great spice thanks to the addition of Thai red chili paste. It is very easy to make.
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