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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mike's steamy asian chicken & dumpling soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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! Mike's Steamy Asian Chicken & Dumpling Soup. Hello everybody, it is Brad, welcome to my recipe page.

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

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!

Instructions 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!

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. Put the chicken into the boiling water. Mike's Steamy Asian Chicken & Dumpling Soup.

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