How to cook Waterzooi Dutch Winter Dish

"Waterzooi Dutch Winter Dish,How to make Waterzooi Dutch"

Waterzooi Dutch

Waterzooi Dutch

Dalgano - Dutch Food | The Netherlands also has a very popular winter dish, Waterzooi. Before using chicken as the basic ingredient, this dish uses saltwater fish and freshwater fish from the Ghent area.

Waterzooi is a signature dish of soup made from seasoned scallions, carrots, onions, and chicken. Waterzooi has a texture similar to a creamy soup and goes well with the slices of bread and boiled potatoes that the Dutch often make. If you want to know other typical Dutch foods, you can see the recipe Delicious Snack Pannenkoeken.

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Ingredients

• 4 large carrots
• 4 medium onions
• 4 tender celery ribs
• 4 medium green onions, white and green parts only
• 1 teaspoon dry tarragon
•  Salt to taste
• freshly ground white pepper to taste
• 5 pounds fried chicken pieces, thighs or thighs or breast (with bones), or a mixture thereof
• 3 cups dry white French vermouth
• 3 to 4 cups chicken stock
• 1 cup heavy cream
• 3 teaspoons cornstarch
• 12 egg yolks
• 6 tablespoons chopped fresh parsley

How to make Waterzooi Dutch

1. Cut the vegetables into small pieces, wash, and cut into matchsticks about 1 inch long and 1 inch wide. (This should add up to about 5 cups.) Place in a large bowl the tarragon, a pinch of salt, and pepper.
2.  Clean the chicken, dry, and set aside.
3.  Using an easy skillet to add chicken and vegetables, arrange one-third of the vegetables, half the chicken, the other half, the remaining chicken, and the remaining vegetables in that order.
4. Pour in enough vermouth and chicken stock to cover the chicken. Previously, the recipe could have been prepared several hours ago. Cover and refrigerate.
5.  Bring to a boil, bring to a boil, cover, and simmer for 25-30 minutes until chicken is tender and juices are clear when skewered.
6.  Scrape off the cooking liquid to reduce oil and seasoning.
7.  Place cream and cornstarch in a small bowl and mix. Place the egg yolks in a large bowl and mix with a whisk, then add the cream mixture and mix. Stir in the hot cooking liquid slowly.
8. Sprinkle the sauce on the chicken. Over medium heat, carefully turn the casserole until the sauce is warm and slightly thick, but not boiling. Otherwise, the yolk will thicken.
9. To serve, place chicken, vegetables, and sauce in a large bowl of warm soup and sprinkle parsley over each serving.
10.  Serve only boiled potatoes, pasta, gnocchi, or bread as an added delicacy.