| 词条 | Chicken and dumplings |
| 释义 |
| name = Chicken and dumplings | image = Mmm... chicken dumplings (7867591472).jpg | image_size = 255px | caption = Chicken and dumplings | alternate_name = Chicken and pastry, chicken and sliders, chicken and slicks | country = United States, Quebec | region = Southern and Midwestern United States | creator = | course = | type = Dumpling | served = | main_ingredient = Flour, shortening, water or milk or stock; chicken | variations = | calories = | other = }} Chicken and dumplings is a dish that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling.[1] A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk,[2] or chicken stock). The dumplings are either rolled out flat, dropped[1] or formed into a ball. It is a popular comfort food dish,[2][2] commonly found in the Southern[2][3] and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Some sources say that chicken and dumplings originated in the Southern United States during antebellum era and was considered a mainstay during harsh economic times. [4] One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens. [5]Chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, broth produced by simmering the chicken, multiple dumplings, and salt and pepper for seasoning. Sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are added to the dumpling dough. [6] PreparationVarious commercial preparations of chicken and dumplings are available, including canned[7][8] and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1x4 inches, can be cooked in any broth. The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by gently simmering the dumplings longer and/or adding flour or another thickening agent directly to the broth. Flour tortillas or canned biscuits, rolled thin on a floured surface, cut into strips, are a quick and easy substitute for homemade dough. Butter may be added to the recipe for added richness. Since chicken meat would become dry and tough if it is boiled long enough to cook the dumplings and thicken the broth, the chicken or parts are removed from the broth before adding the dumplings. While the dumplings are cooking, the meat is separated from the bones. When the dumplings are done and the broth seasoned and thickened, the chicken is returned to the broth. The dish is then ready to be served, but may be kept on low heat so as to not further cook the chicken. International versions{{Main|Dumpling}}Although the dumpling has been around for many generations, each culture has its own way of individualizing the basic dumpling recipe. There are other international versions of chicken and dumplings. For instance, the Chinese culture has the wonton,[9] which is similar to the chicken and dumplings dish as we know it today. Additionally, the Iranian-Jewish dish, called gondi, includes matzah ball dumplings, which are also common in Central European food. Since the creation of the dumpling, various meats aside from chicken have accompanied it, such as beef, lamb and pork. VariationsA variant known as "chicken and pastry" or simply "chicken pastry" features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips. In the Appalachian region of the United States, this preparation is called chicken and slicks.[10] The Pennsylvania Dutch version is called bott boi.[11] Chicken and dumpling soup is another variation, and is very popular in the Midwest.[12] See also{{portal|Food}}
References{{commons}}1. ^1 {{cite book | last=Fowler | first=D. | title=Classical Southern Cooking | publisher=Gibbs Smith | year=2009 | isbn=978-1-4236-1351-0 | url=https://books.google.com/books?id=wTUDM_FK2TgC&pg=PA300 | accessdate=November 5, 2016 | page=300}} {{Dumplings}}{{Chicken dishes|state=collapsed}}{{DEFAULTSORT:Chicken And Dumplings}}2. ^{{cite book | last=Skaggs | first=S. | title=Real Food Slow Cooker Suppers: Easy, Family-Friendly Recipes from Scratch | publisher=Page Street Publishing | year=2016 | isbn=978-1-62414-280-2 | url=https://books.google.com/books?id=SESnCwAAQBAJ&pg=PA116 | accessdate=November 5, 2016 | page=116}} 3. ^{{cite book | last=McDermott | first=N. | last2=Beisch | first2=L. | title=Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee | publisher=Chronicle Books LLC | year=2015 | isbn=978-1-4521-3230-3 | url=https://books.google.com/books?id=U8kxCAAAQBAJ&pg=PA106 | accessdate=November 5, 2016 | pages=106–107}} 4. ^{{cite web|last=Moss|first=Robert|title=Don't Call Chicken and Dumplings Depression-Era Cheap Eats|publisher=Serious Eats|URL= https://www.seriouseats.com/2015/03/southern-chicken-and-dumplings.html | accessdate=26 February 2018}} 5. ^{{cite web|last=Pierce|first=Kim|title=Southern Comfort Once working-class, chicken and dumplings are now just classy|publisher=Baltimore Sun|URL= http://articles.baltimoresun.com/1993-03-10/features/1993069221_1_dumplings-chicken-egerton | accessdate=26 February 2018}} 6. ^{{cite web|url=https://www.perdue.com/recipes/dutch-oven-chicken-and-herbed-dumplings/2327/ |title=Dutch Oven Chicken And Herbed Dumplings |publisher=Perdue.com |accessdate=26 February 2018}} 7. ^{{cite book | last=Engineers | first=N.B.C. | title=Preservation of Meat and Poultry Products | publisher=Asia Pacific Business Press, Incorporated | year=2005 | isbn=978-81-7833-030-3 | url=https://books.google.com/books?id=swCmAwAAQBAJ&pg=PT220 | accessdate=November 5, 2016 | page=220}} 8. ^1 2 3 {{cite book | last=Gannon | first=B. | last2=Smith | first2=L. | last3=Namkoong | first3=J. | title=Family-Style Meals at the Hali'imaile General Store | publisher=Potter/TenSpeed/Harmony | year=2011 | isbn=978-1-60774-142-8 | url=https://books.google.com/books?id=Zr6ZCOt1aaAC&pg=PA142 | accessdate=November 5, 2016 | page=142}} 9. ^{{cite web | url=http://www.foodnetwork.com/recipes/tyler-florence/chicken-and-dumplings-recipe.html | title=Chicken and Dumplings | publisher=Food Network | accessdate=14 November 2014 | author=Florence, Tyler}} 10. ^{{cite web|last=Gordon|first=Steve|title=Chicken Pastry Recipe|url=http://www.tasteofsouthern.com/chicken-pastry-recipe-made-from-scratch/|work=Taste of Southern|accessdate=16 November 2013}} 11. ^{{Cite web| title = James Beard's American Cookery - James Beard - Google Books| accessdate = 2018-04-12| url = https://books.google.com/books?id=MHbSW8MylhkC&pg=PT528&dq=Pennsylvania+Dutch+bott+boi&hl=en&sa=X&ved=0ahUKEwixnMir7rXaAhXknuAKHZTzCgcQ6AEIODAD#v=onepage&q=Pennsylvania%20Dutch%20bott%20boi&f=false}} 12. ^https://www.chesterfieldobserver.com/articles/nothing-says-comfort-like-homemade-chicken-and-dumplings/ 8 : American chicken dishes|Christmas food|Cuisine of the Southern United States|Canadian chicken dishes|Dumplings|Soul food|Acadian cuisine|Food combinations |
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