How to Make Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings

This recipe is easy, but produces a rich and complex sauce that infuses the chicken with magnificent Asian flavors and the mellow sweetness of pomegranate. The dumplings are a link between the chicken & dumplings tradition of the West, and the steamed buns of the East.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 Tbsp canola or vegetable oil
• 2 Tbsp brown sugar
• 4 lbs boneless, skinless chicken thighs, cut into large chunks
• 2 Tbsp minced shallots
• 4 cloves garlic, minced
• White parts of 3 thin scallions, chopped (reserve green parts for dumplings)
• 3 Tbsp grated ginger
• 2 Tbsp grated orange zest
• 3 tsp ground star anise
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 cups pomegranate juice
• 3/4 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)
• DUMPLINGS:
• 1/4 cup white sesame seeds
• 1-1/2 cups self-rising flour
• 1/4 tsp salt
• Green parts of 3 thin scallions, cut into fine shreds (about 2 Tbsp)
• Water
• GARNISH:
• Chopped cilantro
• Grated orange zest

1. Heat the oil in a large, heavy pot over medium-high heat. Add the sugar and stir, using a wooden spoon, until sugar darkens just slightly. Turn heat to high, add the chicken pieces, and stir well to coat. Cook chicken for a few minutes until the outside of the chicken pieces turn opaque.

2. Reduce heat to medium-high and add the shallots, garlic, scallion, ginger, orange zest, and star anise. Cook, stirring, for a few minutes until shallots and garlic have softened a bit.

3. Add the soy sauce, rice wine vinegar, and pomegranate juice. Bring to a boil; cover and reduce heat to simmer. After 30 minutes, stir in the pomegranate arils and return to simmer.

4. After adding the pomegranate arils, prepare the dumplings: toast the sesame seeds in a heavy pan over medium high heat until lightly colored, stirring regularly so they toast evenly. Allow them to cool slightly and coarsely crush them in a mortal or spice grinder.

5. In a mixing bowl, combine the seeds, flour, salt, and scallions, and gradually add enough water to make a soft, wet dough (you want it soft enough to dollop with a spoon.)

6. While the chicken is simmering, drop large spoonfuls (about 2-3 tablespoons) of the dough onto the surface of the sauce, then allow to steam (without removing cover) until dumplings are cooked through (about 7-10 minutes, depending on size.)

7. Serve the “chicken & dumplings” immediately, sprinkled with chopped cilantro and additional orange zest. Serves 4 - 5. Enjoy!

Tips & Warnings

• Note: you can use chicken breasts in this recipe, but reduce the cooking time by ten minutes.

Resources

• Enjoy Doug DuCap's Original Recipes!
• See More eHow Articles From HuggingtheCoast
• Hugging the Coast: A Celebration of Coastal Food & Travel

[Scarlett9284]

on 11/27/2008 Another delicious recipe! Thanks!