Two New Ways To Enjoy Chicken Soup
From crainny 17 years ago
- 10 minutes to make
- Serves 4
Make your boring chicken soup a star of the show. Let it re-live the old glory days. Down with noodles! Stop the vermicelli! Long live the old school homey stuff, just like momma used to make!
Ingredients
- For "almonds" shopping list
- - shopping list
- 1 large egg shopping list
- 1 tbsp water shopping list
- 1 tbsp vegetable oil (I use sunflower) shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tbsp white vinegar shopping list
- approximately 1-2 cups of all purpose flour shopping list
- 1-1/2 cups cooking oil shopping list
- - shopping list
- - shopping list
- For "dumplings" shopping list
- - shopping list
- 1 cup of cream of wheat shopping list
- 2/3 of water indicated on box. In other words, if recipe calls for 1 cup of water, use 2/3 cup shopping list
- pinch of salt shopping list
How to make it
- Make the "almonds"
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- Mix egg, water and oil and whisk lightly
- In a tablespoon, mix baking soda and vinegar - foam will rise rapidly - dump it into the egg mix and whisk some more
- In small batches, add flour until soft and non-sticky dough forms. Knead moderately until smooth
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- Heat cooking oil in a small sauce pan until slightly smoky.
- Reduce heat to medium
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- Divide dough into 2-3 pieces for easier management
- For each piece, do the following:
- Roll dough into a stick, about hot-dog like thickness
- Cut the stick into 1/2 inch thick pieces with a floured knife
- Toss about 20-25 pieces at a time into the hot oil
- Fry on all sides, turning frequently to prevent burning
- Remove from oil with a slotted spoon when they gain a pleasant golden brown color
- Transfer "almonds" onto paper towel to drain excess fat
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- Serve "almonds" fresh straight into a chicken soup bowl - a few at a time, to keep them crunchy.
- Never heat the soup with "almonds" in it - they will turn into spongy, mushy, bloated monsters
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- Make the "dumplings"
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- Cook cream of wheat according to instructions on the box until a thick meal forms
- Fold the meal out on a flat dish or a plastic tray and spread evenly with a wide blade knife of spatula - until smooth
- Let cool and put in the fridge for an hour or so
- When cream of wheat sets and solidifies, remove from the fridge and cut into small squares or diamonds with a wet knife.
- Put dumplings into serving bowls before pouring the soup in
People Who Like This Dish 1
- jenniferbyrdez Kenner, LA
- crainny Prattville, AL
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