Ingredients Jump to Instructions ↓

  1. 4 cups cake flour

  2. 1 cup sweet corn

  3. 2 teaspoons salt

  4. 1 teaspoon sugar

  5. 10g instant yeast

  6. 2 cups of lukewarm water For the chicken:

  7. 2 tablespoons oil

  8. 1 onion peeled and chopped

  9. 1 glove garlic chopped curry/black pepper

  10. 4 chicken pieces, thighs or breasts

  11. 1 chopped tomato

  12. 3 carrots cut into chunks

  13. 1 chicken stock cube salt, to taste

  14. 2 cups boiling water

Instructions Jump to Ingredients ↑

  1. Sift flour into a bowl. Add salt, sugar, yeast, then add in the sweet corn and 1 cup of water at a time to mix in to make dough. The dough must be mid-stiff and well kneaded for at least 3 mins. Leave it to rise covered with a damp clean dish towel for approximately 5 mins while you prepare the chicken. In a large pot heat oil. Fry onion and garlic until golden brown for at least 10 seconds. Add in chicken pieces, fry them until the skins are golden brown and turn them frequently. When browned add in tomato and carrots, dissolve stock in 2 cups of hot water and pour over the chicken. Then make tennis ball size dumplings by rolling and moulding them with your hands. Put 1 dumpling at a time and make sure they do not stick to each other. Cover and cook for 35 to 40 minutes. Serve hot!


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