Poached chicken dumplings
Serve with creamy spinach, or carrot puree, or any variety of savoury custard. These chicken dumplings are popular with children too.
Ingredients
- 250 g chicken breast, very finely chopped
- 250 ml double cream
- 1 egg white
- 2 tbsp fresh tarragon, finely chopped (or other fresh herbs; lovage works well)
- salt, white pepper to taste
- 5 tbsp vinegar
Method
- In a metal bowl, mix well all ingredients. Place bowl in the freezer for about 15 minutes so that the mixture is very cold. Blend cold mixture to a smooth consistency.
- In a large saucepan, bring 1 l water with a large pinch of salt and the vinegar to the boil, reduce heat a little and keep just below boiling temperature.
- Use two teaspoons to form small chicken dumplings, drop into hot water and poach for about 5 minutes.