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Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings

This recipe crafts a fragrant Asian-inspired chicken soup, featuring a whole chicken slow-cooked with five-spice, ginger, and soy for a rich, aromatic broth. It is enhanced with fresh zucchini and carrot 'spaghetti' and complemented by savory shiitake dumplings, offering a comforting and flavorful meal.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Equipment

  • 1 Large Stock Pot For simmering the chicken and broth.
  • 1 Sharp Knife For preparing ingredients and shredding chicken.
  • 1 Cutting Board Essential for safe and efficient prep.
  • 1 Fine-mesh Sieve For straining the broth to ensure clarity.
  • 1 Large Mixing Bowl For preparing the dumpling dough.

Ingredients
  

Main

  • 1 free range chicken 3 to 4 pounds
  • 1 teaspoon five-spice powder
  • 1 tablespoon soy sauce
  • 8 slices ginger
  • 6 scallions cut into 2-inch pieces
  • 1 medium zucchini turned into spaghetti
  • 1 medium peeled carrot turned into spaghetti
  • Salt and white pepper to taste
  • 2 eggs
  • 1/2 cup milk
  • 4 tablespoons oil
  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley save half for garnish
  • 2 tablespoons chopped cilantro
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons Sauteed sliced scallions
  • 1/2 cup sauteed and minced shiitake mushrooms

Instructions
 

  • In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning.
  • PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley.

Notes

The provided recipe lacks specific instructions for preparing the shiitake dumplings, despite listing relevant ingredients. Based on the ingredient list, it appears to be a drop-style dumpling. To create them, combine the dry ingredients (flour, baking powder, salt, pepper) first, then whisk in the wet ingredients (eggs, milk, oil) to form a soft dough. Fold in the sautéed scallions, shiitake, parsley, cilantro, and thyme. Drop spoonfuls directly into the simmering broth until cooked through, typically 10-15 minutes, depending on size. Ensure the chicken steeps for the full hour after cooking to maximize flavor extraction and tenderness. Strain the broth meticulously for a clear, refined soup base. Add the vegetable 'spaghetti' just before serving to maintain their crisp-tender texture. Adjust seasoning at the end, as the five-spice and soy will contribute significant flavor.