CHICKEN DUMPLING AND CHRYSANTHEMUM LEAF SOUP
Steps:
- Using your fingers, strip off the leaves and snap off the tender tops of each chrysanthemum stem. Discard the stems along with any discolored leaves and small buds. There should be about 3 cups packed leaves. Rinse the leaves well to remove any grit and drain in a colander. Cut the leaves into 1-inch pieces and set aside.
- In a 3- or 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the water and salt, raise the heat to high, and bring to a boil. Lower the heat to a simmer. Use 2 teaspoons or demitasse spoons to shape the dumplings. Scoop up a smallish mound of the paste with 1 spoon. (The dumplings nearly double in size, so you don't want to start with a huge spoonful of paste.) Pass the mound back and forth from 1 spoon to the other, forming it into a relatively smooth round or football shape. When you're satisfied, use the second spoon to push the dumpling gently off the spoon into the simmering broth.
- After the dumplings float to the surface of the broth, let them simmer, uncovered, for 10 to 12 minutes, or until cooked through. Taste and season with up to 1 tablespoon fish sauce; how much you use depends on the saltiness of the meat paste. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer and add the chrysanthemum leaves. When they wilt and turn deep green, after about 1 minute, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and sprinkle with lots of black pepper. Serve immediately.
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ervin brown
[email protected]I'm not sure what I did wrong, but my soup turned out really bland.
Moon Khokhar Javed 321
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing!
tasmina begum
[email protected]I'm allergic to chrysanthemum leaves, so I substituted spinach. It was still really good!
Bemnet Mesfin
[email protected]This soup is so easy to make, and it's so delicious. I've already made it twice this week!
Charchal Jamil
[email protected]I'm not a big fan of chicken soup, but this soup was really good. The chrysanthemum leaves added a nice twist.
Thomas Reoch
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the chrysanthemum leaves!
Kannu_Khan_ Official
[email protected]The dumplings were a little tough. I think I'll try cooking them for a shorter amount of time next time.
Falayajo Oyinkonsola
[email protected]I wasn't sure how I would like the chrysanthemum leaves, but I was pleasantly surprised. They added a subtle floral flavor that I really enjoyed.
Letlole Lorraine
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are amazing.
Buhlebenkosi Zulu
[email protected]I'm so glad I tried this soup! It's now one of my favorites. The chrysanthemum leaves really make it special.
Tanvir Foysal
[email protected]The soup was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Samiha Ahmed
[email protected]I love how easy this soup is to make. I was able to throw it all together in about 30 minutes. It's also a great way to use up leftover chicken.
M Shan
[email protected]This soup was absolutely delicious! The chicken and dumpling combination was so comforting, and the chrysanthemum leaves added a unique and refreshing flavor. I will definitely be making this soup again!