Chicken Oat stew with Oat dumplings

Umehara Rei

Chicken Oat stew  
- 300g chicken (diced)  
- 1 carrot (diced)  
- 30g green peas  
- 250ml chicken stock  
- 1/4 cup Quaker quick oats  
- salt (optional)  

Oat dumplings  
- 1/2 cup Quaker quick oats  
- 3/4 cup all purpose flour  
- 1 tbsp melted butter  
- 2 tsp baking powder  
- 1/3 cup milk  
- dash of salt


1. Cook chicken in chicken stock for 15 min, once mixture boils turn fire to Low.  

2. Add 1/4 cup of oats, carrots & green peas and cook for another 10 minutes, stir occasionally.  

3. In the meantime make the oat dumpling batter. Mix 1/2 cup Quaker quick oats, 3/4 all purpose flour, 2 tsp baking powder, 1 tbsp melted butter, 1/3 cup milk and salt. Mix till it becomes a paste.  

4. Drop dumpling batter, by the tablespoonful, over the simmering chicken stew. Cover with a tight-fitting lid and cook for 15 min. Serve immediately.

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