Recipe by FLKeysJen
Ah, the comforting feeling of a big pot of chicken and dumplings on the stove! Enjoy an Asian twist with a lighter sweet and sour style broth and dim sum dumplings. Easy to make and flavorful! I have updated this recipe to reflect changes graciously suggested by expert RSC#9 contest reviewers.
Top Review by LizAnn
Upon Chef Rickmann's request, I made this again and the results were so much better. I tried to stay as close to the recipe given as possible but I did make a few alterations: I cut up a whole chicken and covered it with water and added remaining ingredients except chicken broth or chicken bullion. I used sesame salt and dulse for saltiness.I added the soy and sesame oil in the second half of recipe. I ended up with about 7 cups of broth to which I added my soak water from the mushrooms to make 8 cups. I only cooked the chicken 1 hour as I dont like overcooked chicken. After the chicken was deboned and ready to add to soup, I heated the broth and added veggies, soy, sesame oil, sugar and an extra tbs vinegar. My daughter fried the potstickers and we topped the soup with them. I did not mix them in the soup because last time they fell apart. The soup has a wonderful flavor without the potstickers. But the potstickers made it fun.
- 1 chicken, cut up (buy the eight piece chicken in your grocery store meat department)
- 1 (14 1/2 ounce) can fat free chicken broth
- 1⁄2 tablespoon red pepper flakes
- 1 tablespoon gingerroot, freshly grated
- 1 tablespoon chicken bouillon powder
- 1 tablespoon garlic, chopped
- 4 tablespoons reduced sodium soy sauce
- 2 tablespoons vinegar (rice vinegar preferred)
- 1 tablespoon sesame oil
- 2 carrots, peeled and shredded
- 3 cups bok choy, chopped (spinach or cabbage also work)
- 1 cup sliced mushrooms (I used large dried Asian mushrooms soaked overnight)
- 1⁄4 cup green onion, chopped
- 2 tablespoons brown sugar
- 1 (21 ounce) package pot stickers, frozen (about 30 pieces)
Directions See How It's Made
- In a large soup pot, combine all ingredients in "add first" category.
- Add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.).
- Remove chicken pieces from pot and strain broth to remove fat.
- Strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with "add last" ingredients.
- Cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.