Chicken & Dumpling (IP)

Bahan-bahan

• 2lbs Chicken legs & thighs, skinless

• 1 Small onion, diced

• 1C Carrots, diced

• 2 Celery, diced

• 3/4C Frozen peas

• 3/4C Frozen corns

• 1 Bay leaf

• 1/2t Rosemary

• 1/2t Thyme

• Salt & pepper to taste

Dumpling

• 2C Flour

• 2t Baking powder

• 1/2t Baking soda

• 1t Salt

• 1C Milk

• 4T Olive oil or melted butter

• 1t Parsley, chopped

Arahan

• Place hicken, carrots, onion, carrots and bay leaf into an IP, add enough water (or chicken stock) to cover the chicken. High pressure/soup option for 10 minutes.

• Combine everything for dumpling into a bowl, stir to mix, to form soft dough.

• Quick release when IP is done, remove chicken, pull meat off the bones, return to the soup. Add herbs, corn and peas.

• In either sauté or high pressure mode, with lid, bring the soup to a boil. Drop in dumpling, cook for 10-15 minutes, depends on the size of dumplings, cook until done. Those dumplings are floaters so it will stay on top.

• Additional salt & pepper to taste.

Nota

• The chicken soup is basically a kitchen sink soup, I toss any bits & pieces of vegetables into it, as long it is cut to size.

• You can use either melted butter or olive oil to make those dumplings, and you can even use 3/4 C butter milk + 1/4 C milk instead of 1C milk for a fluffier dumpling.

• Due to my lactose issue, I make the dumplings w/ olive oil, 1/2C milk & water to form the dough, which results slightly denser dumplings.

• I use a disher (small ice cream scoop will work) to scoop the dumplings to ensure they are the same size & even cooking time.