Cherry & Dennis Recipes
American Chicken and Dumpling Stew
美式雞肉麵糰燉鍋
Recipe overview
American Chicken and Dumpling Stew is organised into clear home-kitchen steps with truthful food states, heat levels and timings for a helper to follow.
01
Ingredients
Main ingredients
- 700 g chicken thighs
- 2 carrots
- 2 stalks of celery
- 1 onion
- 1000 ml chicken stock
- 220 g all-purpose flour
- 160 ml milk
Seasoning
- 40 g butter
- 2 tsp baking powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
02
Tools
- knife
- cutting board
- pot
- lid
- wooden spoon
- mixing bowl
- whisk
- ladle
- measuring cup
- measuring spoons
03
Steps
Step 1
Dice vegetables
Dice vegetables. Use 2 carrots, 2 stalks of celery, 1 onion. Make even pieces about 1 cm across.
Step 2
Cut chicken into pieces
Cut chicken into pieces. Use 700 g chicken thighs. Cut into even 3 cm chicken pieces and pat dry so they cook together.
Step 3
Soften vegetables in butter
Soften vegetables in butter. Use 40 g butter, 2 carrots, 2 stalks of celery, 1 onion, over medium heat, work for 5 minutes. Stir often until soft and translucent but not browned.
Step 4
Add chicken
Add chicken. Use 700 g chicken thighs, over medium heat. Fold until the outside of the meat turns opaque and nothing sticks to the base.
Step 5
Add stock and thyme
Add stock and thyme. Use 1000 ml chicken stock, 1 tsp dried thyme, 1 tsp black pepper, over medium heat. Bring to steady small bubbles without a hard boil.
Step 6
Simmer the stew
Simmer the stew. Use 700 g chicken thighs, 1000 ml chicken stock, 2 carrots, 2 stalks of celery, 1 onion, at a gentle simmer, work for 15 minutes. The centre must be opaque and at least 75°C with clear juices.
Step 7
Mix flour and baking powder
Mix flour and baking powder. Use 220 g all-purpose flour, 2 tsp baking powder, 1 tsp salt. Mix until the dry ingredients are uniform with no baking-powder or salt lumps.
Step 8
Add milk to make dough
Add milk to make dough. Use 160 ml milk. Mix only until no dry flour remains and the dough is soft and shaggy; do not knead.
Step 9
Drop even dumplings
Drop even dumplings. Use 220 g all-purpose flour, 160 ml milk. Form 12 equal dough mounds with space between them to expand.
Step 10
Steam dumplings covered
Steam dumplings covered. Use 220 g all-purpose flour, 160 ml milk, at a gentle simmer, work for 15 minutes. Check once: the dumplings are risen and fluffy with no wet batter in the centre.
Step 11
Check chicken and dumplings
Check chicken and dumplings. Use 700 g chicken thighs, 220 g all-purpose flour, 160 ml milk, at a gentle simmer. The chicken centre is at least 75°C with clear juices, and dumpling centres are fluffy with no wet batter.
Step 12
Season and serve
Season and serve. Use 1000 ml chicken stock, over low heat, work for 2 minutes. Taste one spoonful; when the broth is balanced, thyme-scented and free of raw-flour taste, divide into 4 bowls.
Common mistakes
- Boiling the broth hard makes the chicken tough and breaks the vegetables.
- Kneading the soft dumpling dough develops too much gluten and makes it dense.
- Opening the lid repeatedly during steaming prevents the twelve dumplings from rising evenly.
Tips
Leave space between all twelve dough mounds so they can expand without joining.
Before serving, check both 75°C chicken centres and fluffy dumplings with no wet batter.
