Oriental chicken soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken | |
| 1 | Onion cut in half | |
| 3 | Carrots - peeled and halved | |
| 1 | bunch | Celery tops |
| 2 | Bay leaves | |
| 10 | Black peppercorns | |
| Salt to taste | ||
| 2 | Cooked chicken breasts | |
| 1 | tablespoon | Fresh ginger - grated |
| 2 | Scallions - chopped | |
| ½ | Carrot - chopped | |
| 2 | tablespoons | Cilantro - chopped |
| 3 | tablespoons | Soy sauce |
| 24 | smalls | Won ton wrappers |
| 12 | Snow peas | |
| 1 | Carrot - cut into match sticks | |
| Chopped cilantro | ||
| Chopped scallions | ||
Directions
BROTH
DUMPLINGS
GARNISH
Directions: Broth - In a large stockpot, place all ingredients and cover with water. Bring to a simmer over medium heat for 1½ - 2 hours until chicken is cooked through. Remove chicken from the pot. Strain the broth and put in the refrigerator overnight to chill. The next day, skim off the excess fat and use. Dumplings - Combine all ingredients in food processor.
Spoon 1 tablespoon of filling into center of wrapper. Roll and seal ends together with water to create a tortellini shape. To serve, drop dumplings into simmering stock for one minute. Ladle soup into bowls and garnish.
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