Wednesday, February 15, 2012

Chicken and dumplings

We've been experimenting with MSG. I know it has a bad reputation but I have since discovered that, like all "bad' foods, it's just misunderstood. MSG offers a flavor boost with less sodium than salt. It also has nutritents that salt doesn't offer and we can't get from many foods. There's a reason it's popular in Asian cooking but like soy it might now be something our bodies are used to. I'm sharing this because our chicken and dumplings were seasoned with MSG. If it makes you uncomfortable or you don't want to use it - use salt, no big deal. Just note it might take more salt than MSG.

Chicken and Dumplings
2 boneless skinless chicken breasts
1 pound package of frozen mixed veggies (we choose carrots, cauliflower, and broccoli)
1 1/2 tsp msg
2 1/4 cups baking mix (homemade unsalted, if not homemade omit msg for dumplings)
2/3 cup milk
3/4 tsp msg
Chop chicken into bite sized pieces. Add to dutch oven or equally sized pot. Fill pot halfway with water. Bring to boil, let simmer for up to an hour. Taste stock, if not very chickeny you can add 1 tsp or so of chicken bouillion. Add veggies and 1 1/2 tsp msg. Let simmer for an additional 30 minutes, adding water as necessary to keep pot half full. Make dumplings - add baking mix and msg to a large bowl. Add milk, slowly, until the dough just comes together. Drop by spoonfuls into soup until all the dough is used up. It's okay if the dumplings touch or crowd. Cook for 10-15 minutes and flip over the dumplings. Let cook an additional 10 minutes. Serve soup with 2-3 dumplings.

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