1. Cut the meat off 2 chicken quarters and put the left over chicken bones and skin, with a couple of wings, in oven to brown for 20 mins.
2. Put chicken pieces into food processor with 1/2 fried onion, seasoning, lemon juice, mozzarella cheese ball, egg and flour. Spoon out into little chicken dumplings and rolled in seasoned flour.
3. In big pan add chicken stock/2 cubes, seasoning (pinches of S&P, cayene, paprika, mustard, vinegar, bay leaf, ginger ). Add the roast chicken pieces/bones/skin from oven with cabbage, celery, 1/2 fried onion and 1 red pepper - all finely sliced/shredded. Cook for 15 mins.
4. Add chicken dumplings and cook further 30mins.
Have only just realise that this blog is a great dumping (not dumpling) ground for things I don't want to forget - a proper useful diary/cookbook/sketchbook etc.
That sounds really good. What did they taste like?
ReplyDeleteA Taiwanese friend taught me how to make Chinese dumplings when I lived in Japan. I must try to remember how to make them. I loved them, they were so tasty.