Chicken Soup with Dumplings and Noodles
⏳ Time
2 hours 20 minutes
🥕 Ingredients
19
🍽️ Servings
12
Description
For this soup, specific parts of the chicken are needed — feet and bones for the broth, and thigh meat for the dumpling filling. Recipe by chef John Smith from a popular American diner.
Ingredients
- Udon Noodles - 2 lbs
- Ginger - 1.8 oz
- Scallions - 1.8 oz
- Sesame Oil - 0 fl oz
- Chicken bones - 4 lbs
- Chicken offal - 2 lbs
- Water - 3¼ l
- Leek - 7.1 oz
- Onion - 7.1 oz
- Star anise - 1 piece
- Bay leaf - 1 piece
- Green peppercorns - 5 pieces
- Wheat Flour - 17.6 oz
- Chicken Thighs - 17.6 oz
- Chicken Broth - 1 fl oz
- Butter - 0.9 oz
- Shallot - 0.4 oz
- Soy Sauce - 0 fl oz
- Salt - 0.2 oz
Step by Step guide
Step 1
Place the chicken carcasses, chicken feet, leeks, onions, star anise, bay leaves, and peppercorns into the pressure cooker, cook for 1 hour, and strain.
Step 2
Combine water, flour, and salt to knead a stiff dough. Let it rest for 10-15 minutes, then roll it out and cut out circles with a diameter of 8 cm.
Step 3
To prepare the filling, finely chop the chicken thigh and mix it with broth (50 g), butter, scallions, soy sauce (10 g), and season to taste with salt and pepper. Form the dumplings and boil them.
Step 4
Boil the udon by placing it in a sieve, submerging it in boiling water for 40 seconds, then draining.
Step 5
Pour 5 grams of soy sauce and 2 grams of sesame oil into the bottom of each plate, add the udon noodles and dumplings, and then pour in the broth.
Step 6
Sprinkle chopped green onions and ginger on top.
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