MUSHROOM LEEK SOUP WITH CHICKEN DUMPLINGS


Ingredients:

1/4 kg MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
10 pc wonton wrappers

Soup:

2 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
1 tbsp sesame oil
2 tbsp minced garlic
2 stalks leeks, sliced (use white part only)
4 pc shiitake mushrooms, sliced
2 (8 cups) L chicken stock*
iodized fine salt and pepper to taste
*Chicken stock: make by dissolving chicken cubes or by boiling chicken bones

Procedure:

  1. To make the dumplings, place every tablespoon of shanghai mix into wanton wrappers and form into dumplings. Set aside in the chiller and cover with plastic wrap to set.
  2. In a stock pot, heat oil and sesame oil over medium heat. Sauté garlic until light brown in color. Add leeks and sauté until tender and caramelized.
  3. Add mushrooms together with chicken stock. Bring to a boil then reduce to simmer.
  4. Drop chicken dumplings one at a time to the soup and simmer until cooked. Season with salt and pepper to taste. Serve hot.
Makes 3 to 4 servings.

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