Nutrition Facts| Serving Size | 1¼ cup stew with 2 dumplings | | Calories | 307 | | Total Fat | 5 g | | Saturated Fat | 1 g | | Cholesterol | 43 mg | | Sodium | 471 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Skinless, boneless chicken meat, cut into 1-inch cubes | 1 pound | | Onion, coarsely chopped | ½ cup | | Medium carrot, peeled and thinly sliced | 1 | | Celery, thinly sliced | 1 stalk | | Salt | ¼ teaspoon | | Black pepper to taste | | Ground cloves | 1 pinch | | Bay leaf | 1 | | Water | 3 cups | | Cornstarch | 1 teaspoon | | Dried basil | 1 teaspoon | | (10 ounces) frozen peas | 1 package | | Yellow corn meal | 1 cup | | Sifted all-purpose flour | ¾ cup | | Baking powder | 2 teaspoons | | Salt | ½ teaspoon | | Low-fat (1%) milk | 1 cup | | Vegetable oil | 1 tablespoon |
Directions - Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water into a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook for about ½ hour or until chicken is tender.
- Remove chicken and vegetables from broth. Strain broth.
- Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
- Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
- Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
- Add basil, peas, and reserved vegetables to sauce; stir to combine.
- Add chicken and heat slowly to boiling while preparing corn meal dumplings.
Directions - Sift together corn meal, flour, baking powder, and salt into a large mixing bowl.
- Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
- Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam for about 20 minutes.
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