Chicken Soup with Dumplings and Noodles
12 servings
140 minutes
This soup requires specific parts of the chicken - legs and bones for the broth, and the thigh for the dumpling filling. Recipe by Lucky Izakaya Bar chef Andrey Krasov.
1
Place chicken carcasses, feet, leek, onion, anise, bay leaf, and peppercorns in a pressure cooker, boil for 1 hour, strain.
- Chicken bones (carcass): 2 kg
- Chicken feet: 1 kg
- Leek: 200 g
- Onion: 200 g
- Star anise: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
2
Combine water, flour, salt, knead a firm dough, let it rest for 10-15 minutes, then roll it out and cut out circles with a diameter of 8 cm.
- Water: 3.25 l
- Wheat flour: 500 g
- Salt: 5 g
3
To prepare the filling, finely chop the chicken thigh, mix with 50 g of broth, butter, scallions, and 10 g of soy sauce, and season with salt and pepper to taste. Shape the dumplings and boil them.
- Chicken thighs: 500 g
- Chicken broth: 50 ml
- Butter: 25 g
- Chives (ciboulette): 10 g
- Soy sauce: 10 ml
- Salt: 5 g
4
To boil udon, place it in a sieve, dip it in boiling water for 40 seconds, then drain.
- Udon noodles: 1 kg
5
Pour 5 grams of soy sauce and 2 grams of sesame oil into the bottom of each plate, add udon and dumplings, and pour in the broth.
- Soy sauce: 10 ml
- Sesame oil: 20 ml
6
Sprinkle chopped green onions and ginger on top.
- Spring onion: 50 g
- Ginger: 50 g