Stewed Chicken Soup Recipe by Taste Of Trini | EAF Presents

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds creaminess with fewer calories.

Wash and cut the chicken, removing excess skin and fat; wash with white vinegar.

Season the chicken with salt, green seasoning, grated ginger, chopped lemongrass, ground turmeric, chopped onion, hot pepper, ketchup, and soy sauce; mix well and set aside to marinate.

In a bowl, mix flour, salt, and brown sugar for the dumplings; add coconut milk to create a soft dough and cover with a damp paper towel.

Heat oil in a pot over high heat; add brown sugar and let it caramelize until it turns amber.

Add the marinated chicken to the pot, coating it with the caramelized sugar mixture; let it cook on high heat until it releases its juices.

Once the chicken has released its liquid and starts to brown, add the carrots, pumpkin, sweet potato, and green fig; mix to coat with the sauce.

Add water to the pot, including any remaining seasoning from the bowl; bring to a boil and season with salt.

Add more green seasoning and chopped celery; let the soup bubble for 5-10 minutes.

Shape the dumpling dough into desired sizes and add to the soup; stir gently to ensure even cooking.

Let the soup bubble for about 5 minutes; finish with chopped bandanna and green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary