Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings

In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper . Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth . Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning. PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley. Wine Suggestion: The Eyrie Vineyard, Oregon Pinot Gris, 1995 In a small bowl, whisk together the eggs, milk and oil. In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley , cilantro, thyme, scallions and shiitakes. With the paddle of an electric mixer on low speed, slowly add the egg mixture till it comes together. Do not over work the dough . Let mix stand for 30 minutes. Using floured hands, form small dumplings about the size of golf balls. (Test 1 small dumpling first for seasoning.) In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes. Take dumplings out of strainer and place in large heated soup bowls.