Recipe

Two New Ways To Enjoy Chicken Soup Recipe

	Crainny / All my dishes 10 months, 2 weeks ago 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! Prep:10m Cook:10m Servings:4	Crainny
	chicken soup flour eggs crunchy

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Ingredients

For "almonds"

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1 large egg

1 tbsp water

1 tbsp vegetable oil (I use sunflower)

1/2 tsp baking soda

1/2 tbsp white vinegar

approximately 1-2 cups of all purpose flour

1-1/2 cups cooking oil

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For "dumplings"

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1 cup of cream of wheat

2/3 of water indicated on box. In other words, if recipe calls for 1 cup of water, use 2/3 cup

pinch of salt

Directions

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

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