Friday, March 16, 2012
Leftovers Again... F!@# Yeah!
I made a nice roasted chicken last week, AND I remembered to use the leftovers for stock, AND I even picked off all the chicken meat, AND threw it in my freezer. Amazing right? So tonight I used the stock and chicken meat to make an Asian fusion chicken and dumplings! So delicious and quick I must share...
8 cups chicken stock
2 stalks of lemongrass (crush lightly with mallet)
1 leek sliced thinly
3 cloves garlic (pressed or chopped fine)
1 thumb of fresh ginger peeled and cut into large chunks
1-2 cups shredded chicken meat
1 small bunch of kale (or whatever greens you have on hand)
2-3 Tablespoons tamari or soy sauce
1-2 Tablespoons sugar
Prepared dumpling dough (I used Bisquick, but you could make them from scratch)
Prepared chile sauce (I like Sriracha)
Heat stock, lemongrass, leek, garlic, and ginger to a boil over a medium-high burner. Add chicken, kale, tamari, and sugar. You may adjust the tamari and sugar to suit your tastes. Prepare dumpling dough, and shape into 2" balls. Reduce heat to medium, carefully drop in your dumplings, cover and simmer for 15 minutes. Serve hot with chile pepper sauce.