Beijing Chicken & Dumplings

  • Ready in: 1 hour 30 minutes
  • Serves: 8
  • Complexity: very easy
  • kcal: 276
Beijing Chicken & Dumplings

Ingredients

  • 8 chicken pieces
  • 850 g chicken broth
  • ½ tbsp red pepper flakes
  • 1 tbsp ginger root, grated
  • 1 tbsp chicken powder or dry soup mix
  • 1 tbsp garlic, chopped
  • 4 tbsp soy sauce
  • 2 tbsp SIDS RASPBERRY VINEGAR
  • 1 tbsp sesame oil
  • 2 carrots, peeled & shredded
  • 3 cups bok choy, chopped
  • 1 cup sliced mushrooms
  • ¼ cup spring onion, chopped
  • 2 tbsp brown sugar
  • 650 g dumplings, frozen (about 30 pieces)

Directions

  1. In a large soup pot, combine chicken pieces, broth, red pepper, ginger, chicken powder, garlic, soy sauce, SIDS RASPBERRY VINEGAR and sesame oil. Add enough water to cover chicken and heat on high burner setting until boiling then reduce heat, cover and simmer for 1 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 then discard skin and bones and return chicken meat to soup pot along with the remaining ingredients.
    Cook uncovered 5-7 minutes until dumplings are cooked then serve hot.