|Dried Black Beans|
|I added salt and a bay leaf early in the cooking process. The ham was added after it was brought to a simmer.|
Combine. Stores indefinitely in cool, dark place.
|Add sea salt to lime zest.|
|Adjust ratio of zest to salt according to taste.|
Now for the "Eureka", aka " 'A-ha!' moment":
|See all those delectable herbs?|
|Chicken and broth from the upper saucepan were added to the black beans.|
|Look at all the chicken and ham! Mouth watering!|
We were so hungry and the aroma so inviting, I forgot to take pictures of the Black and White Chicken Chili in the dishes with the sour cream and key-lime salt! Believe me, this was so tasty, with the chicken, ham, and two kinds of beans. I will be making this again. Since I don't have photos of the dish with the sour cream on top, imagine it with this key lime salt sprinkled on top. In your mind's eye, can you see how pretty it would be?
On to the chicken and dumplings:
Celery and carrots, if you have them on hand, are always a great addition.
|Shred or chop the chicken. Remove any fatty pieces or skin.|
|Seasoning the dough will enhance the chicken and dumpling dish.|
Drop a teaspoon of dough into the hot broth, pushing it off the spoon with your little finger. About 10-12 dumplings will fill the saucepan. These will expand as they cook, so do not overcrowd. After 5 minutes, gently turn over the dumplings and continue to steam for another 5 minutes. Remove the dumplings and repeat with the other half of the dough. Add the first batch back to the chicken and broth and serve.
|After 5 minutes or so, gently turn the dumplings over and continue cooking. The herbs from the broth are what you see on top of the dumplings. |
|I added more dumplings to my bowl after I was halfway through eating. They were so tasty!|
|So fluffy! These are almost ready.|