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1
In a large stock pot, place chicken in and cover with cold water.
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2
Add five-spice, soy, ginger and scallions.
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3
Bring to a slow boil and simmer for 20 minutes only.
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4
Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour.
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5
Season with salt and white pepper.
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6
Carefully remove chicken from bones and shred by hand.
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7
Add chicken back to strained broth.
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8
Keep hot.
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9
Add zucchini and carrot spaghetti to hot soup 3 minutes before serving.
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10
Check for seasoning.
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11
PLATING Ladle the soup and spaghetti over the hot dumplings.
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12
Garnish with chopped parsley.
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13
Wine Suggestion: The Eyrie Vineyard, Oregon Pinot Gris, 1995
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14
In a small bowl, whisk together the eggs, milk and oil.
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15
In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley, cilantro, thyme, scallions and shiitakes.
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16
With the paddle of an electric mixer on low speed, slowly add the egg mixture till it comes together.
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17
Do not over work the dough.
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18
Let mix stand for 30 minutes.
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19
Using floured hands, form small dumplings about the size of golf balls.
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20
(Test 1 small dumpling first for seasoning.)
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21
In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes.
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22
Take dumplings out of strainer and place in large heated soup bowls.
