4 chicken legs and thighs
2 leeks
1 onion
1 stalk celery
1 carrot
1″ knob of ginger
1.5L of water
Handful of whole peppercorns
2 tsp salt
Simmer for 1h. Remove chicken pieces and shred meat off the bones. Strain and keep chicken stock.
180 g all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp unsalted butter, melted
180ml milk
2 tbsp freshly chopped chives
Salt & pepper
Mix together until just combined.
2 leeks, chopped in rounds
3 carrots, peeled and roughly chopped
3 stalks of celery, roughly chopped
1/2 small cabbage, sliced thinly
Saute veg to soften, 10m. Add stock and chicken meat. Bring to a simmer. Adjust seasoning as needed. Add quenelles of dumpling mix using 2 spoons. Simmer 20m.
Serve immediately.
