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Boiled chicken with vegetable sauce and dumplings fried in a Chinese five-spice mixture

Boiled chicken with vegetable sauce and dumplings fried in a Chinese five-spice mixture, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Low-calorie food, Chinese cooking

Ingredients portion 3

Chicken fillet 300 g

Chicken broth 200 ml

Carrots 1 piece

Orange sweet pepper 1 piece

Leeks 2 stalks

Cucumbers 1 piece

Finely minced garlic 3 cloves

Wheat flour 1 cup

Water 3 tablespoons

Chicken egg 1 piece

Sugar 2 tablespoons

White sesame seeds 2 tablespoons

Salt 1 teaspoon

Chinese Spice Five Spices 1 teaspoon

Dried mushrooms 100 g

Olive oil 3 tablespoons

Dark soy sauce 2 tablespoons

Greens to taste

Cooking instructions 30 minutes

1 Boil the chicken fillets in a little water.

2 Make the dumpling dough from the flour, egg, water and salt.

3 Soak the mushrooms for 15 minutes and boil them.

4 Pour the oil into the wok, add the sesame seeds, minced garlic, Chinese five-spice mixture and soy sauce. Spoon the dumplings into the boiling spicy oil, fry, add the sugar and salt.

5 Finely chop all the vegetables and boiled mushrooms and place them in the wok where the dumplings are roasting, add the chicken stock after five minutes and simmer for another five minutes.

Pork stir-fry with mushrooms and vegetables

6 Chop the boiled chicken meat and season liberally with the sauce. You can mix everything together before serving and arrange on a plate in a pile, garnish with herbs.

Recipe tip A Chinese mixture of five spices I make myself. For this, take 1 tablespoon each of ground cinnamon, white pepper, cloves, cumin and anise, grind everything in a coffee grinder, store in a tightly closed jar. Use 1 teaspoon each in sauces and marinades.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .