Hello, culinary explorers! Today, I'm sharing my adventure with a classic comfort food: chicken and dumplings. Spoiler alert: It's a tale of rustic charm and deliciously happy endings!
First things first, let's talk about chopping. I tackled the onions and carrots with a 'chop till you drop' attitude. Minced? More like roughly hewn to capture that homemade essence. The same went for shredding the chicken with forks. I used more chicken than the recipe called for (because why not?) and stopped shredding when my arms waved the white flag – a bit before the chicken was fully separated.
Now, the dumplings – oh, the dumplings! They were a new frontier for me. The dough was a sticky affair, like trying to sculpt with glue, but I persevered. Following the recipe, I cooked them for the recommended 5-7 minutes. However, they came out a tad too doughy for my taste. Trusting my culinary instincts, I gave them an extra 5-minute sauna in high sauté. Voilà! They transformed into the perfect texture.
The final product? Absolutely scrumptious. It was a hearty, comforting bowl of homemade goodness. And guess what? It even earned me some kudos in the lunchroom at work. Talk about a recipe success!
In conclusion, this chicken and dumplings dish gets a resounding two thumbs up from me. It's a reminder that a little improvisation in the kitchen can lead to some wonderfully tasty surprises. So, don't be afraid to chop a little less, or cook a little more. Your taste buds (and lunchroom buddies) will thank you!
From Lose Weight with your instant pot by Audrey Johns ISBN 978-0-06-287455-9
Chapter 4 - One-Pot Dinners Page 45