Hello again and welcome back to another week of genus hour. Today i decided to make a dish i personally love but never had a chance to make called chicken and dumplings. When i went to New York a few weeks ago i went to eat at a restraint with my cousins and I tried their chicken and dumplings and they were delicious. So that inspired me to make chicken and dumplings for this weeks dish and hopefully recreate the magic of that glorious dish.
As always i will go over some history on the dish and then go over my process of making it. So where better to start then its origin? Sources say that this dish originated in southern united states during the antebellum era. It was considered a mainstay during harsh economic times. One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens.Dumplings themselves have been around and served with some kind of meat for centuries. This dish is related to boiled puddings that have been a staple of European cooking sense before america was colonized. These dishes originate back at least 1600 they have been in american cookbooks sense then. Now to move on to the actual dish and how i cooked it. First to prep the chicken i simply put the chicken in a pot with broth, water, and a can of cream chicken soup, Once it is all placed in the pot I brought the pot to a boil and covered it while i prepared the dumplings. For the dumplings i grabbed another large bowl and put self rising flour, water and let it sit until i could roll it out into little balls and cut them into strips. Once that's done I added the dumplings to the broth and chicken to simmer for 20 minuets. I added a little salt and pepper too for taste. unfortunately i ate them before i could take a picture so here is one i found.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
April 2023
Categories |