Mushroom Leek Soup with Chicken Dumplings
|1/4||kg||MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX|
|2||stalks||leeks, sliced (use white part only)|
|4||pc||fresh shiitake mushrooms, sliced|
|2 (8 cups)||L||chicken stock*|
|iodized fine salt and pepper to taste|
|*Chicken stock: Make by dissolving chicken cubes or by boiling chicken bones|
- To make the dumplings, place a tablespoon of shanghai mix into the wanton wrapper and form into dumplings. Set aside in the chiller and cover with plastic wrap to set.
- In a stock pot, heat Nutri-oil and sesame oil over medium heat. Sauté garlic until light brown in color. Add leeks and sauté until leeks are tender and caramelized. Add mushrooms together with chicken stock. Bring to a boil then reduce to simmer.
- Drop chicken dumplings one at a time to the soup and simmer until cooked. Season with salt and pepper to taste. Serve hot.