RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2371
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| Recipe Name: |
Chicken and Sesame Dumplings |
| Source: |
, December 2008 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2009-03-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.35
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon ginger root finely chopped
1 to taste salt and pepper
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Directions:
In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook for 1 minute, then stir in the ginger and cook for 1 minute more. Add the chicken and 6 cups water; season with salt and pepper. Bring to a boil, lower the heat and simmer, covered, for 20 minutes. Transfer the chicken to a plate to cool, then remove the meat from the bones; discard the bones.
Meanwhile, in a medium bowl, stir together the eggs, breadcrumbs, 1/2 cup scallions, sesame seeds and 1 teaspoon salt. Drop 12 heaping tablespoons of the mixture into the simmering broth, cover and cook for 10 minutes.
Divide the dumplings among 4 soup bowls. Simmer the peas in the broth for 1 minute, then return the chicken to the pot and cook until heated through. Serve in the soup bowls with the dumplings; sprinkle the remaining 1/4 cup scallions and the extra sesame seeds on top. |
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| Nutrition per Serving: |
| Calories: |
938 |
Total Carbs: |
41.2 |
Net Carbs: |
33.3 |
| Cholesterol: |
479.8 |
Fat: |
49.9 |
Protein: |
89.45 |
| Fiber: |
7.92 |
Sodium: |
567.73 |
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