Spinners and Chicken Bowl
- 1 C All Purpose Flour
- 1/2 Tsp Kosher Salt
- 2 Tsp Baking Powder
- 1/2 C Water
Combine all dry ingredients in a clean dry bowl. Add water and mix until combined. Knead dough for a couple minutes until it is smooth and forms a ball, you may need some flour for dusting and kneading. Return dough to bowl and rest for 10 minutes, covered.
Bring a pot of water to the boil and season with salt.
Break up dough into balls about the size of a marble, should make roughly 48 equal sized balls. Place one ball in the palm of your hands and rub them together as though you were trying to rub a stick between your palms. The dough will naturally form into a cylinder with tapered ends. Once all the balls are made into spinners, place them in the boiling water and cook for 5 minutes until fully cooked. Transfer to a clean tray rubbed with a little bit of vegetable oil. Allow the spinners to cool.
Finishing the Dish
- 1 Tbsp Unsalted Butter
- 1 Tbsp Vegetable Oil
- Meat of 1/2 leftover Chicken (no skin or bones)
- 1 Tbsp sliced fresh Garlic
- 1 C Chicken Stock
- 3/4 C frozen Peas
- 1 Tbsp freshly squeezed Lemon juice
- 2 Tbsp julienned fresh Sage
- Kosher Salt and freshly ground Black Pepper to taste
- Freshly grated Parmesan Cheese to taste
Preheat a large pan to medium heat and add butter and oil. Add chicken and garlic and sauté until heated through, then add chicken stock and sauté until liquid is reduced by half. Add frozen peas and cook until peas are heated through, approximately 1 minute. Add lemon juice and sage, toss quickly and season to taste with salt and pepper.
Plate into 4 equal portions in a bowl and garnish each with parmesan cheese.