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Categories:
chicken fresh ginger cabbage carrots Fresh Pea chicken soy sauce rice vinegar freshly ground black pepper green onions
Viewed: 105 - Published at: 8 years agoIngredients
- 8 cups Homemade Chicken Stock Or Low Sodium Chicken Broth
- 1 piece (1-inch Size) Fresh Ginger, Peeled And Grated
- 1 package (19 1/2 Oz. Size) Frozen Chicken Potstickers
- 2 cups Thinly Sliced Cabbage OR Packaged Shredded Angel Hair Coleslaw
- 1 cup Shredded Carrots
- 1 cup Fresh Pea Pods, Strings Removed And Cut In Half Crosswise
- 2 cups Chopped Cooked Chicken (optional)
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Chinese Five Spice Powder (optional)
- 1/2 teaspoons Freshly Ground Black Pepper
- 3 whole Green Onions, Thinly Sliced, Plus Extra Green Onions Sliced For Garnish
Method
- Bring chicken stock and ginger to a boil in a Dutch oven.
- Remove dipping sauce packets (if they're included in the brand you buy) from the potsticker package and set them aside.
- Add frozen potstickers to the broth. Bring to a boil, reduce heat and simmer for 7 minutes.
- Add cabbage, carrot and pea pods. Simmer for 2-3 more minutes.
- Open the packets of dipping sauce and add the sauce to the soup along with chopped cooked chicken (if using), soy sauce, rice vinegar, five spice powder (if using) and pepper. Remove from the heat. Mix well. Taste and adjust the seasoning. Stir in sliced green onions.
- To serve, place 2-3 potstickers in a bowl, then spoon the broth and vegetables over the potstickers. Sprinkle a few more green onion slices over top, if desired.
- Makes 6-8 servings.
- Recipe adapted from Cooking with Paula Deen.
