4 to 6 Chicken Breasts (or legs and thighs
Or a whole chicken, cut up)
5 to 6 whole small cooking onions
2 or 3 stalks of celery
2 or 3 potatoes – halved or quartered (Do not use potatoes in stew if making Southern Style dumplings. I make mashed potatoes to serve with Southern style dumplings)
1 clove of garlic
1 bay leaf
Add chicken to a pot and cover with chicken broth or combination of
water and broth.
Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15
minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces
and simmer until onions are tender. Remove Chicken from pot and
separate meat from bones. Add chicken back to pot. Add vegetables and simmer until vegetables half cooked.
Now add what ever dumpling recipe you are using and simmer until
dumplings are cooked.
If you like your stew thicker, mix some flour and milk or cream in a
jar and pour into hot stew. Stir to make sure there are no lumps.
2 cups flour
3 Tablespoons butter
3/4 teaspoon salt
pinch of baking powder
Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.
Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.
Tamari Soy Sauce
White Onion sliced
Fresh Red Chile Pepper Sliced.
Slice pork tenderloin in to very thin slices
Mix Tamari soy sauce, Shaoxing wine, Sriracha, and sesame oil together and add the sliced pork. Mix well and sit aside for 20 minutes.
Heat a shallow cast iron skillet. When the skillet is really hot, add a little oil and the meat and the onions, garlic and ginger. If the pan isn’t big, cook the meat in batches. You want the meat to brown, not steam. Cook, over high heat until the meat starts to brown, turning a few times. Add the chile pepper slices. Add just a little chicken broth, stir well and serve over rice. Top with sliced red onion and chopped cilantro.