Ingredients Jump to Instructions ↓

  1. 1 lb boneless skinless chicken , cut into 1-inch cubes

  2. 1/2 cup onion , coarsely chopped

  3. 1 medium carrot , peeled and thinly sliced

  4. 1 stalk celery , thinly sliced

  5. 1/4 teaspoon salt

  6. black pepper

  7. 1 pinch ground cloves

  8. 1 bay leaf

  9. 3 cups water

  10. 1 teaspoon cornstarch

  11. 1 teaspoon dried basil

  12. 1 (10 ounce) package frozen peas

  13. 1 cup yellow cornmeal

  14. 3/4 cup sifted all-purpose flour

  15. 2 teaspoons baking powder

  16. 1/2 teaspoon salt

  17. 1 cup 1% low-fat milk

  18. 1 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.

  2. Remove chicken and vegetables from broth. Strain broth.

  3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.

  4. Mix cornstarch with 1 cup cooled broth.

  5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.

  6. Add basil, peas, and reserved vegetables to sauce; stir to combine.

  7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.

  8. For the dumplings:.

  9. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.

  10. 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.

  11. 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 about 20 minutes.


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