Chicken soup with dumplings and rice vermicelli noodles

Ingredients for 4 servings:

• 500 g chicken giblets, fresh or frozen
• 800 g water
• 1 m.-large leek(s)
• 1 m.-sized carrot(s)
• 14 g chicken stock powder
• e.g. salt and pepper
• 4 large shiitake mushrooms, dried
• 140 g water
• 3 g chicken broth powder
• 250 g chicken breast, chopped, fresh or frozen
• 1 m.-sized carrot(s)
• 4 medium-sized garlic cloves, fresh
• 20 g ginger, fresh or frozen
• 2 Pepper, red, long, mild
• 16 g celery leaves, fresh or frozen
• 6 g chicken stock powder
• 1 tsp, leveled cayenne pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 egg(s), size M
• 2 tbsp flour (sago flour)
• 1 tbsp baking powder
• 3 tbsp sunflower oil
• 50 g noodles (vermicelli rice noodles)
• 4 small pak choi
• Carrot(s), the rest of the dumplings
• 2 Pepper, red, long, mild
• 2 m.-sized garlic cloves, fresh
• 60 g soybean sprouts or mung bean sprouts
• 2 m.-large tomato(s), fully ripe

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Recipe from Indonesia. Original title: Bakso Ayam dengan Bihun dan Sayuran.

For the broth, wash and roughly chop the leek. Grate the washed and peeled carrot into coarse sticks. Simmer the water with the remaining ingredients, except the broth powder, salt, and pepper, for 2 hours. In the meantime, weigh and thaw the frozen goods for the dumplings. Remove the stems from the shiitake mushrooms. Add the stems to the broth. Bring the water to a boil, dissolve the chicken broth powder in it, and soak the caps for 30 minutes. Wash the carrot, trim both ends, peel, and dice 20g. Slice the rest crosswise into thin slices and use for the garnish. Trim both ends of the garlic cloves, peel, and press through a garlic press. Wash and peel the fresh ginger, then cut crosswise into approximately 4cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Wash the peppers, remove the stems, cut lengthwise, open, remove the seeds, and cut lengthwise into thin strands, then cut these crosswise into small cubes. Wash the fresh celery, shake dry, and pick off only the unblemished leaves and chop them. Squeeze the soaking water out of the mushrooms and add to the chicken broth. Cut the mushroom caps into small cubes. Crack the egg and mix with all the other ingredients to make dumpling dough. Cover and let it mature in the refrigerator. Let the vermicelli soak in lukewarm water for 4 minutes. Strain and chop slightly. Remove the leaves from the pak choi and wash them. Cut the white part crosswise into approximately 1 cm wide pieces. Cut the green part into thirds lengthwise and cut crosswise into approximately 1 cm wide strips. Keep them separate. Remove the stems from the red peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut them crosswise into approximately 1 cm wide pieces. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Rinse the soybean or mung bean sprouts and drain them in a sieve. Wash the tomatoes, remove the stems, skin them, quarter them, deseed them, and halve the quarters lengthwise. Strain the chicken stock, reserving only the stock and discarding the rest. Add the chicken stock powder and season with salt and pepper. Bring the stock to a simmer. Using 2 teaspoons of the dough, form dumplings and lower them into the stock. They should float to the top for 4 minutes. Remove the dumplings from the stock and add the white bok choy pieces along with the carrots and peppers. Simmer for 5 minutes, then add the remaining ingredients and the dumplings. Simmer for 2 minutes, transfer to serving plates, and serve hot.