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
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.