Part 8/10:
He cooks the dish for just a bit longer until everything is hot and the chicken is tender enough to almost fall apart. With a flourish, he plates the steaming chicken, pouring over the chunky, savory sauce and garnishing with parsley for presentation.
He concludes by humorously suggesting he’ll wash it down with milk straight from the jug—practical and unpretentious.
Reflection and Personal Touches
Mike emphasizes the significance of using bone-in chicken — he believes it enhances flavor, and his old recipes support this idea. He notes that making and freezing dumplings in advance is a cost-effective way to enjoy this comfort food repeatedly.