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Chicken Tofu Stew with Dumplings
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3-4 boneless chicken thighs
Cut chicken and tofu into chunks. Dredge with flour, salt, and pepper. Heat oil or butter in a stock pot or skillet, and then brown the chicken and tofu pieces on all sides, about 10 minutes total. Add remaining ingredients, cover, and simmer for 1-2 hours. To make dumplings, in batter bowl combine flour, white pepper, bread crumbs, herbs, baking powder, and salt. In another bowl, whisk together the egg, milk, and parsley. Combine to make a stiff batter, and then drop by tablespoons over the boiling stew. Cover and simmer for 6 minutes without lifting the lid. Now lift the lid, dumplings should be firm but not browned. Serve.
Recipe created 2000-01-11.