Ingredients:
Chicken:
Whole chicken or 2 pounds of chicken breast
½ tsp salt
½ tsp black pepper
Large Tall Pot
Directions:
If using a whole chicken, remove innards if any in the cavity of the chicken. If using chicken breasts, remove cartilage and fat. Place chicken and seasonings in the pot and cover the chicken with water. Allow to come to a rolling boil. Reduce heat to medium and continue to cook until the whole chicken falls off the bone or until chicken breasts are easily able to be shredded by hand.
Allow the chicken to cool completely. Then debone and shred.
While the chicken is cooling, strain the water to remove any fat or other particles. Place back into the large pot and continue to allow the water to boil.
Dumplings:
2 cups All Purpose Flour
2/3 cup of iced water
¼ tsp salt
Directions:
Mix the flour and salt together. Add iced water and mix by hand until dough ball is formed. The dough will be sticky. On a floured cutting board surface, roll the dough into 1/16 inch thickness.
Next, with a pizza cutter, cut the dough into ¼ to ½ inch strips. The size is a preference. Add the dumplings one at a time to the boiling chicken water. Continue until all of the dumplings are in the water. Then shred and add chicken. Continue to cook for about 20 minutes stirring frequently. If desired, add ¼ tsp garlic powder.
NOTE: Chicken can be cooked the night before and shredded. This will save time when preparing this dish.
Alternative:
Instead of reserving the water and straining, you can use 1 carton of chicken stock and 1 carton of chicken broth.