Mike's Steamy Asian Chicken & Dumpling Soup
Mike's Steamy Asian Chicken & Dumpling Soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's steamy asian chicken & dumpling soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Steamy Asian Chicken & Dumpling Soup is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mike's Steamy Asian Chicken & Dumpling Soup is something which I have loved my entire life. They’re fine and they look fantastic.

Asian Chicken & Vegetable Dumplings pictured. Add your de-thawed dumplings to your boiling stock. Stir quickly as so they don't stick to each other. When they float - know they're fully boiled and cooked.

To begin with this recipe, we must prepare a few components. You can cook mike's steamy asian chicken & dumpling soup using 33 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Steamy Asian Chicken & Dumpling Soup:
  1. Prepare ● For The Chicken Stock
  2. Take Whole Rotisserie Chicken Carcass [shreaded]
  3. Take Chicken Broth [+ water]
  4. Make ready Maggi Chicken Bullion
  5. Prepare Black Pepper Corn
  6. Take LG White Onion [chopped]
  7. Take Fresh Carrots [chopped]
  8. Make ready Fresh Celery [chopped]
  9. Get Whole Pepper Corns
  10. Prepare Fresh Garlic [left whole]
  11. Take ● For The Vegetables & Seasonings [all to taste]
  12. Prepare Chinese 5 Spice
  13. Take Minced Garlic
  14. Get Minced Lemongrass
  15. Prepare Chives [chopped]
  16. Take Fresh Ginger [diced]
  17. Prepare Thai Basil
  18. Get Thai Chilies [chopped]
  19. Prepare Cilantro
  20. Prepare Jalapeños [chopped]
  21. Make ready Soy Sauce
  22. Make ready Water Chestnuts [chopped]
  23. Prepare Bamboo Shoots [chopped]
  24. Take Lime Juice [+ wedges for serving]
  25. Get Fish Sauce
  26. Make ready Coconut Milk [optional]
  27. Make ready Sliced Cabbage
  28. Prepare Sushi Nori  [crumbled]
  29. Prepare Szechuan Ginger Salt
  30. Get Szechuan Dried Pepper Corns
  31. Get Thick Sliced Mushrooms [shiitake or others]
  32. Get ● For The Dumplings
  33. Get Small Asian Chicken & Vegetable Dumplings [de-thawed]

This time, I am going to make it a bit unique. This is gonna smell and look delicious. These Asian Sticky AND Crispy Asian Chicken Wings. Mike's Steamy Asian Chicken & Dumpling Soup.

Steps to make Mike's Steamy Asian Chicken & Dumpling Soup:
  1. Start with a 2 pound Rotisserie chicken.
  2. Shread meat and reserve chicken carcass.
  3. Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid.
  4. Simmer broth for 6 hours - adding water as needed to create your stock.
  5. Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.
  6. Szechuan Ginger Salt and Szechuan Peppers pictured.
  7. Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.
  8. Sushi Nori pictured.
  9. Fresh Thai Basil pictured.
  10. Cabbage and mushrooms pictured.
  11. Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.
  12. Asian Chicken & Vegetable Dumplings pictured.
  13. Add your de-thawed dumplings to your boiling stock. Stir quickly as so they don't stick to each other. When they float - know they're fully boiled and cooked.
  14. Fresh baked Baguette Bread pictured.
  15. This soup makes for great stormy day work lunches too.
  16. Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!

These Asian Sticky AND Crispy Asian Chicken Wings. Mike's Steamy Asian Chicken & Dumpling Soup. Great recipe for Mike's Steamy Asian Chicken & Dumpling Soup. Talk about a host of steamy, delicious, comforting, tummy soothing Asian flavors, spices and textures in one bowl! Chinese steamed chicken (白切鸡/白斩鸡) Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes.

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