The Chew' host Carla Hall shows off some of her favorite Southern dishes with a twist.

[SOUND] So what we're talking about today is traditional southern food, and I'm going to do chicken and dumplings with a little bit of a spin on it, and then I'm gonna do stuffed butter milk biscuits, what? Be still, my heart So let me just get started. And I'm going to start with actually poaching. Starting the pan. I'm going to be on medium heat. And I'm just going to build a poaching liquid, so I'm going to go in with about six cups of chicken stock. And then A cup of wine. If you don't drink, you could just use water, you know, you just want to have about seven cups of liquid. Then I'm gonna put, mir en pas, you know, onions, carrots, and celery, and like, leeks or something. Y'all know the song? You're like, no, I don't know the song. [LAUGH] I made up a song. [MUSIC] So that's the song. I know you just need. I made that up in culinary school we just had a crazy good time. The French chef instructor was like But we have fun. So you're getting that all in there. And the thing is when you're approaching something, you're making a sauce, you need to have vegetables in everything. You need to basically build that flavor. So you're fortifying Find this stock with all kinds of flavor. And I know i'm not telling you anything that you don't know. So, if your doing a dish that's East Asian you may put in ginger. You may put in a little bit of soy sauce. Your putting in those flavors. So, it doesn't have to be this, but it just has to be the flavors that's gonna carry through to your dish. So, i'm putting in some wild spring onions, and some time and some bay leaves. And then I'll pour some garlic. All right. So that goes in there. Thank you. And then, I'm going to add a little bit of salt because salt is your friend, and I'm always talking about how I call salt complements. Because if you don't use it, you ain't gonna get no compliments. [LAUGH] Alright? But you need to know how to use it. It's as simple as that. So I'm gonna put just a little bit of salt in here, but I'm also going to season my chicken. So I have that there, I have my chicken. And I'm using chicken thighs with the bones because you have more flavor in dark meat. You don't have to use the dark meat. You can use breasts, just know that you just have to cook it a little bit less or just at a slower temperature. So I'm gonna season these, and I'm using the bones because there's flavor in the bones. Cuz what do you use to make stock with? Bones, right. So now what you're gonna do is you're fortifying the chicken stock with more chicken with the bones. So I'm going to season with salt and pepper. [BLANK_AUDIO] And it always looks like, why do you guys always use so much salt? But you know, when you're looking at your meat It's not as much salt as you would think. And I'm gonna turn these over and get the other side. [BLANK_AUDIO] Mm-hm. These are beautiful. Look at that nice, red bone. Wow, this is some beautiful chicken. Mm-hm. All right, salt. And pepper. [SOUND] Okay? Now I'm gonna go into my pot and lay those right over the, just like that. Mm-hm. Now, what I'm doing here, if you're using breast, you are going to poach it until it's just cooked through. And the reason you're doing, oh the other one doesn't wanna go in there. Okay, we can make it The reason you were doing it on a low temperature, is because as you poach the chicken it's not gonna get tough. Have you guys ever tried to actually cook chicken and you're boiling it, and the meat is really tough? It's probably because you were cooking it at just a boiling, the boiling point versus simmering. And then I'm gonna. I'll keep this but just for the chicken and so, there's another, other tongs. Alright, so then there's that. Cleaning as we go. See normally my husband, Matthew, is cooking and so he cooks, he cleans at home, he does the laundry, "You just do everything. Thank you."" Alright so that's in that And we're gonna do what that's gonna do. All right so now what we're going to do is start building everything else. I'm gonna start making the dumplings. While that's poaching I'm gonna start making the dumplings. And we're gonna talk about we're gonna talk about biscuits later but basically all this is, is a biscuit that you're actually poaching in liquid. So, I have my flour. I'm gonna put in my baking powder. Did you all get the recipes? You'll get the recipes right so I don't have to give the measurements. [BLANK_AUDIO] Little bit of baking powder. Actually, remember we had, well I don't know where you all are from, but in the northeast we had a crazy harsh winter. So, We, this is some baking soda. We had invited, Matthew and I had invited some friends over. Because it was so cold and we were watching television, I said just come over for chicken and dumplings. And who's not gonna come over for chicken and dumplings right? And it was so satisfying because it was so cold. And this is one of those dishes that my great aunt Minnie would make, my grandmother's sister. And it was, she made the best and the lightest chicken and dumplings ever. And the way that that happens is that you don't overwork the dough, and you have really good butter. So I'm gonna put in a teaspoon of salt, and then I'm gonna use lemon zest. I love a good pucker, and So the way that I actually am changing these dumplings from the way that my aunt Minnie made them is to add some lemon and some mint. And so if I'm doing that with lemon and mint, that means you can do this with any citrus, with any herb to actually make your dumplings. [SOUND] So, what I want you all to think here, is, I want you to think about not necessarily this recipe, but where you can go with this recipe. So I just use the recipe just to show you tools, and to get your brain to thinking about other ideas. And that's actually what my book is about. Carla's comfort foods. Cause I have a spice chart in the book, and so if I give you a recipe Then, our chicken recipe. You can change it with any of the 18 different cuisines, just changing the spices and changing the mirepoix. Where's this zest going? And so it's like the sock in the dryer that gets lost. I see you leaving the lemon, but where are you going? [SOUND] Okay. A lot of times when I'm cooking, and some chef's don't mention this, but their recipes are very balanced because it's about sweet, sour, salty, bitter, and a little bit of umami. And what I'm wanting to give you in the dumpling, I know that's killing you, isn't it? [SOUND] Is a little bit of acid so that the dumplings aren't heavy. So when you have a heavy dish you really want a bit of acid so that it brightens it up. So I have that in there. And now I'm gonna add my butter In here. And I'm just gonna just pinch off little bits just like this. Cold butter. [BLANK_AUDIO] When I'm doing my biscuits I tend to cut the butter into small pats so that way you don't have to work so hard. When you are cutting the butter into your flour. Do you use salted or unsalted butter? I always use unsalted because you know how much salt, you get to control the salt. Also, sometimes the salt preserves the butter, so you don't really know if that butter has gone bad. So when you use unsalted, you can taste if it's gone off. All right. Some here, some here. This is the part where when you're actually doing your biscuits and you're working with your hands, it just feels, it's so calming and kind of a meditative Act for me. So what I'm doing is I'm picking up my butter with the flour and then pressing it like that. So what happens is, as I'm cutting, I'm actually making these little nice shards. You know when you talk about the P size, that's what makes it short. So, what you're doing. See that? That's what you want. And I'm just pressing it up against with my thumb and my forefinger. Now, so, something that I'm doing differently with this instead of adding buttermilk, I'm going to use yogurt, or sour cream. Whichever you have. I'm using yogurt here. And, I'm using potatoes. So, that was not by design. When I was doing this with my friends, we had some leftover potatoes. The day before, Matthew had made some potatoes. And I said, and I just finished, where's Kate? I had just finished doing those recipes for For food and wine. And so I was in this phase where I was just fascinated by potato rolls. And I said I wonder how this would work in my biscuits or my dumplings? It works beautifully. All right, so I have that. All right. And it adds this moisture that is so incredible. [BLANK_AUDIO] So I have that all done. Now I'm going to just cut up a little bit of mint. [BLANK_AUDIO] When you are cutting up your herbs, you just wanna make sure that you have a sharp knife. Because if you don't, what you're doing, you may as well be using the back of the knife. Now, how many of you, you cut up your herbs and they turn black? Like the soft herbs, like basil, or cilantro, mint. And that's because your knife is sharp enough. And just go over it one time. Don't start getting fancy. You know how you wanna look like that chef, [SOUND]. Stop that. [LAUGH] Everybody wants to do all that fancy stuff. You wanna flip your food and everything. Uh-uh, stop it. So what I'm gonna do is stack my mint leaves [BLANK_AUDIO] And then I'm gonna just julienne them. Just go over it one time, this way. [SOUND] And then one time this way. That's it. It's still nice and green. They're fluffy. All the oils that come from the herbs are not in the cutting board because you're not eating the cutting board. So there's that. Now what I'm gonna do is mix my potatoes with This is like three quarters cup. Is this this is measured okay perfect. I will mess it up. All right so then I'm gonna mix my yogurt and the potatoes. And they use the ricer. Do you guys have a ricer? Does anybody you all have a ricer? The ricer is the jam you know in terms of making potatoes It's one of those tools that is a must have. [BLANK_AUDIO] Because it makes the potatoes so light. [BLANK_AUDIO] All right, so mix that like that. [BLANK_AUDIO] I'm so excited about this, I can't even stand it. Oh my god. Do you guys love biscuits? Your eyes, you're like [LAUGHTER] I know. I know, right. I am so there with you. Alright, so this goes in here. And it looks like it's going to be really thick, and it is, but it's going to make this beautiful dough. Okay. So when you guys are making this at home, I want you To either Tweet me, Instagram, your biscuits. Okay. [BLANK_AUDIO] You are really [INAUDIBLE] So look at that. You just know this is gonna be a beautiful dough. Oh. [BLANK_AUDIO] Excuse me while I have a private moment with my dough. Okay, I like this. Okay. [BLANK_AUDIO] I'm not gonna overwork it. You see that I am just kind of folding, thank you very much, folding it over. [BLANK_AUDIO] Matthew, when you were watching the TV, whatever you were doing like watching the game with everybody and I was in the kitchen, I was just like this by myself. [LAUGH] It's all getting nicely incorporated and flaky. Just wanna make sure that the potatoes and everything is mixed through. I love dough. I just love dough. Okay, okay. [BLANK_AUDIO] Okay. [BLANK_AUDIO] All right, it's all coming together and don't over mix it cuz sometimes people will say, well mine didn't work and then what happens is this is different in the summer time. You'd have to work really quickly in the summer because Your butter will get really soft and so you might have to put it back in the refrigerator and then pull it out. So, let me just do this. Oh, that's down there. You have it all set up down there. So you know you also have to have a hand in the kitchen. Have somebody to do all these things for you. [LAUGH] [BLANK_AUDIO] All right, do we have any bench flower? I can take some from here, it's all right. It's fine. [BLANK_AUDIO] So as I roll these out you don't need them to be too thick because when you put them in the liquid they're gonna rise. And you don't want any big honking Well, you may want some big honking biscuits in here. Okay, but I want mine to be fairly just light and thin. Because I think about ratio of biscuit, or dumpling to everything else. So, when you take that bite you have a little bit of the dumpling, you have a little bit of the meat, you have a little bit of the vegetable. And so that's what i'm thinking about. All right. Okay. I'm breathless with excitement. [LAUGH] And look you can see that this is when you come in. You can see that these pieces of butter that are just all throughout and that's what's gonna make it really nice and light okay so there's that Now what I'm gonna do, thank you very much, is cut out my squares. However big you want them to be. [BLANK_AUDIO] Again, I like, my cookies. When I talk about petite cookies, my cookies are the size of sugar cubes. So petite for me, Is really small. Now you can do whatever you want, whatever size you want to do. And only but so many are gonna fit in the pot at a time, so let me set them here so you can see. So what you're gonna do is do all of your dumplings, cuz they make tons. Do all of your dumplings, then Place them in the pot, but don't fill it and then you have extras. So once people those, you go back and you put more dumplings on top. [BLANK_AUDIO] How cute are these, right? So cute, right? Breathless still with excitement. [BLANK_AUDIO] Okay, all right. So that's that. And then I will let you guys just clean up this cutting board because you're my hand here and I can do that. So there's that. So then, then you just do all of your dumplings and okay. So, I'm going to go back over here. Now, what I'm gonna do is get my peas ready and get my veggies ready I'm going to sautee my vegetables because and they're really fun. What I don't want is to overcook my veggies in the pot with all of the stock. So you want everything to be just the right texture. Now, if you want to cut that step, and you want to throw everything in there, that's fine. Throw in at the last minute, so then it actually cooks. Throw your veggies in at the last minute. So, I'm gonna salt my blanching water that I'm letting cook away. I'm gonna put my English peas in there. I also have some sugar snap peas and I have some snow peas. Now, what I'm gonna do with the snow peas is, you are on it. You see how that knife just went back here? It was over there and it's like, what? [LAUGH] You need a hand. You need a hand. All right, so what I'm gonna do, you probably can't see, is Julienne my snow peas. Because what I want are different textures in the bowl. So I have the chunks of the sugar snap peas, I have the little balls of the Of the English peas and you can use frozen peas if you want. So it all becomes this interesting texture and mash up and a celebration of peas. Now, let's say it's not pea season. So what are you going to do? You just might take green beans, cut them in little rounds and it's green beans pretending to be peas. That's what you could do. Mm-hm. I do that too. All right. This is all julian just like this. Oh, and look at that one, woo. I've loved peas when I made julienne peas for Jacques Pepin, top chef and I knew that there was a sign that I got peas that day. I didn't win that challenge but still. [LAUGH] [LAUGH] Okay, so pretend this is cold water. I mean it is cold water. Pretend like it's ice water. So I'm going right in here. You will put ice. I didn't put ice just because I wanted to be able to get my peas out easily. All right. These take you know, a few minutes to cook. And then with the sugar snaps they don't take that long. Just the snow peas definitely don't take that long so what I'm gonna do is actually put them in my basket And go in there like this and they're going to blanche. I know, I took all your water. I know, I know. Talking. So these only take about a minute. You don't want to over cook them because right? You want that texture. That's why you're doing all of this. All right, and believe me, the texture's going to be totally different If you cut them like this, or if you don't cut them like this. So, you want each pea to be celebrated. So those are all ready. Mm-hm. [BLANK_AUDIO] All right, so sugar snaps Now you know what you can do with these. Have you guys ever opened up a sugar snap, and just peeled it open. And it has those three little peas. So cute, you can also do that. Takes a lot of time, you need a hand to do that. Don't do it yourself. [LAUGH] I mean really, you can have you child. Oh I wanna help, okay this is what you do. You know, you have them do that, right? Alright, so then these are just be nice and blanched, and you're gonna taste them. So good. So sweet. Have you had them? You wanna taste one right now? Oh my god, here, come here. Right? Delicious. Green candy. [LAUGH] So good, so good. Okay, those go in there. And then as soon as I get these in here, can you just get those out for me? Okay, great. Over here? Mm-hm, perfect. Fantastic, now turn this off. Perfect, thank you. Oh, that's so good. So good. All right, so I'm gonna put a little bit of oil in here. And I'm gonna saute my onions, [BLANK_AUDIO] And celery. I'm keeping it all green for this particular one, just because I wanna celebrate the peas. [SOUND] I do a little bit more oil. And we're seasoning, why? Because these are compliments, right? And now I always tell this story about compliments and I know. This is what you guys like to do. The reason why I'm doing this is because I just want to stir it without actually getting in there. So this is how I describe compliments. So, ma'am, you with the pink shirt on. Yeah, just scratching your back. What's your name? Michelle. Michelle. All right, so Michelle, you go to your class reunion. And there like, Michelle. You look so good. And you're like, thank you, like, yeah, just like that. You know how we women do. Whenever somebody says they like our outfit, we're like this. There's something, we all do it. We all do it! We all turn that foot out there like, oh thank you. Right? I don't know what that is! We all do it. So, Michelle, you're at your class reading it, and they say, "Michelle, you look so good," and you're like, "Thank you," like, no, you look really good. Doesn't she look good? Like oh my god, Michelle looks so good! She looks amazing, oh you look amazing. Okay, you're like, "Well, dang, too many compliments," right? So you're like, "Well what did I look like before?" Right? Right too many compliments. That's what I mean about salt. So when you're using salt you add salt to the pot. To the pan. Whatever you're cooking and then that salt goes into the fabric or into the cells of the food so it goes inside. This is why you don't want to the very end to salt anything. Because then you end up over salting Because the salt isn't going in all the sudden it's too salty. So you salt a little bit in the beginning, you salt as you are cooking and then just at the point at the end going to use a finishing salt which I have here, okay so we have that. Now, I have my veggies which Let me taste them. And you have to always taste, right? Is there anybody out there who cooks and never tastes their food before they serve it? You know better than to raise your hand, because I'm gonna talk about you. [LAUGH] Okay, okay, good, because that is a no no. This is just to the point A little texture. Beautiful. Nothing like the crunch of the celery so we're going for all this texture. Okay so now here I have my poaching liquid. [NOISE] And then I'm going to add I'm gonna take my [SOUND] So I'm gonna take the thyme out, I'm gonna add my vegetables that are just crunchy, they're not overcooked. I'm gonna add that, all right? Then I'm going to add My chicken that has been poached. Now, when you are cooking your chicken and you're holding it, let's say you're making this dish the night before, so you have your broth, you have your chicken, you wanna make sure that you store the chicken in the broth. Whenever you're poaching something, it is important that you store it with the broth because otherwise it will dry out. Have you all ever done a roast beef or something. Or anything, and then you take it out and all of a sudden it's dry. And your like it was perfect when I tasted it. It's because you've taken all that moisture out, and it now no longer has anything to sit in. So, your gonna take your chicken, and your just gonna pull it. Or however you want. You can Cut it if you want. I like the look of pulled chicken. Rustic. Just like that. The same person that pulled your sugar snap peas will be pulling your chicken. [LAUGH] Get them in balls. Put their love in the pot. Michelle, you look so good girl. [LAUGH] Yeah so add that. All right still breathless with excitement. I that goes all in there ooh I just have 15 more minutes to do my next recipe. Oh is that okay. [LAUGH] All right so get that all in there. Okay boom, boom, boom Then what you're gonna do is, once this is like this, you take your dumplings, and then you put them on top like this. [BLANK_AUDIO] You cover them. Look at them rising to the top because they're on it. Dog gone it. [BLANK_AUDIO] Boom, boom, it doesn't take them long to cook. [BLANK_AUDIO] Okay. [BLANK_AUDIO] All right, we've got those in there. Then we're gonna cover this and let them do what they're gonna do. All right. Then, we have our peas and we'll come back to that when we plate. All right. [SOUND] So, [BLANK_AUDIO]. Now what we're gonna do is make our stuffed biscuits. I'm gonna fly through this. So I have my pan. I've got some corn. There are a lot of different things that people are, like gadgets, where you're like how do I cut my corn off the cob? Honestly, what you do, just lay the corn down. Everybody's trying a Bundt pan and all this, just lay it down on the cutting board and just cut like this, turn it, cut. Corn's not flying everywhere. It's just so simple yet so Why didn't I think of it? So that's how I love to cut my corn. I have a corn here. I'm gonna cook a little bit of bacon. [SOUND] Oh, he's working for me, what are you gonna come up? What? Okay, so I really don't need that much fat in here because I have the bacon, gonna cook that a little bit. And I don't know how much salt I need yet because I haven't tasted the bacon, because some bacon is gonna be saltier than others. So wait to taste. So that once that gets a little cooked, I'm gonna add my other ingredients. I already have my chalets and some jalapenos. I've got some thyme, all right, and just a little bit of sugar and my corn. All right, so got that. Now, the same process that I went through with the dumplings, I'm gonna do my biscuits now. I have my flower. Have a little bit of sugar. I mean salt, a little bit of sugar, and my baking powder. [BLANK_AUDIO] Okay? [BLANK_AUDIO] Then I have my butter. [BLANK_AUDIO] Gonna cut that in there. And then this time, instead of the yogurt, I'm using buttermilk. Now, if you don't have buttermilk, all you do is you take your sour cream, or your yogurt, and add some milk. And make it to the consistency of butter, and you have what you can use like a buttermilk. [BLANK_AUDIO] All right. Get that going. The same process. So if you can make biscuits you can make dumplings and you can do stuffed biscuits. It's the same idea. Thank you very much. Do you need some oil in there or are you looking good? Looking good. All right. I've got that already. [SOUND] I remember when I first started making biscuits and that's when I was the lunch lady. I did that for about five years before I went to cook. I really was, I had a little basket and I would put my little sandwiches in there, and fruit and stuff and sell it to folks. Alright so, buttermilk, goes in there. [BLANK_AUDIO] Now this one is a really, really quick recipe cuz it's almost like a drop biscuit. Well, yeah, the idea of a drop biscuit that you are forming around Your mixture. Whatever it is. It can be sweet. Here we're doing the corn. Thanks. Okay. That comes together. Are you all breathless with excitement? Yeah. Okay, awesome. So that's all. I'm not gonna overmix it. That's all I'm going to do Stuff flying everywhere. Okay, I'm setting that aside. Let me get down here, wipe my hands. [BLANK_AUDIO] All right. Okay. So now I have my bacon. I don't want to cook it until it's crisp, because I still want the flavor of the bacon. I'm gonna drop in just a little bit of butter, okay? [BLANK_AUDIO] I mean, I said I'm not using meat, I didn't say I wasn't using fat, okay. I mean [UNKNOWN] restaurant, but I know I have the meat here. So, I put in my shallots. If you don't have shallots you can use red onion We'll use the Vandalia onion which is kind of sweet. Going in with some jalapeno because I like it a little spicy. If you like it spicier, keep in the seeds. Oh. Oh. Alright. [LAUGHTER] Some thyme. Okay. Imril wherever you are do eat your heart out. It's almost like a maque choux that I'm doing. What? All right so we get that all going. All right. Then I'm gonna add my corn [BLANK_AUDIO] [NOISE] Okay. And you still want the corn to be a little bit crunchy. You know you can eat raw corn, right? So if you can eat raw corn, you don't wanna overcook your corn. Because once you overcook it, have you all ever had the corn bread with the corn in it, and then you spend two minutes eating the corn bread and ten minutes picking out your teeth? I know. Because it's just overcooked. [LAUGH] Right? [LAUGH] I know. It's not worth it. Okay. So this, a little bit of salt. A little bit of pepper. And I'm gonna add just a little bit of sugar. And it depends on your corn. Tasting your corn. Okay. [BLANK_AUDIO] All right, let me taste it. Mm-hm. Oh my god, nothing but the truth. Michelle, come Michelle. You look good, come on up. [APPLAUSE] Alright. Here you go. Thank you. You're welcome. Right? Girl, you looked even better up close. Thank you. Thank you. Thank you. All right so you make this, and then you set it aside and you let it cool, because you can't take a hot mixture and actually put it into the biscuit, so do I have some cool Okay. It. Not cool all we have. Okay let me do it. So you let this cool. I'm gonna work with it right now. So I have my biscuits and what I do is I take my hand, I just take a little bit of the biscuit mixture. And then, I take some of the cooled mixture, but I'm using this right now. Put it inside, you see where I'm going? What? Close that up. I put too much, but that's okay. Close that up and then it a need a little more biscuit stuff to put on top, huh, huh, oh yeah. Breathless with excitement. Breathless with, oh, I'm stuck, I'm stuck, I'm stuck. I needed flour, I'm stuck, I'm stuck. Okay, okay. I needed some flour, I don't have any flour, I'm stuck, I'm stuck I'm stuck, I'm still stuck. Okay wait, hold on. This is why you don't do it when it's hot. This is why, okay, [INAUDIBLE] okay, hold on, let me do another one. You guys get the idea, right? Okay. Do we have any flour? No, that's okay, no, no. [INAUDIBLE] I use it all. [INAUDIBLE] [BLANK_AUDIO] Okay, let's pretend that's full. Okay. [LAUGH] You can pretend that's full, okay. You would have flour in your hands and then you just fill that up, just like that. Fold it over, put that down like that. Then you take a little bit of egg wash. [BLANK_AUDIO] And then [BLANK_AUDIO] That's okay, we got it. Oh, a brush appears. And then [LAUGH] you do this, okay? You take, if you want, a little bit of sugar on top, or nothing at all. Or you can do like, a little bit of salt Right, little flake salt. And that goes in the oven at 345. So you put that in the oven. And then you have your biscuits. Because you have a hand, right? And then. [APPLAUSE] You open them up, oh, wait, is there something in there? Oh. Oh, there's nothing inside? [LAUGH] So excited. You asked the ham to go to lunch permanently. [LAUGH] That's good, that's good. So okay, so then you. [LAUGH] That's okay. So did you get it? [LAUGH] So the stuff is inside. [LAUGH] So you refill it. [LAUGH] [LAUGH] Yeah. Yeah. Just like that. But the point is. You get the point. Okay, but the thing is, what I want to impress upon you is you can put anything inside. You can make like an apple mixture. You can make a peach mixture. And what you have done basically is then this cobbler and it's inside, but whatever you want, whatever its savory feeling, whatever sweet feeling, and so just use this recipe as something you can create whatever you want to create. So, that's what cooking is really about. It's about putting your own spin on it. And just keep the biscuit light. That's the motto, hash tag keep the biscuit light. [LAUGH] All right, we have like five minutes. Does anybody have any questions? Oh, oh. [INAUDIBLE] What? [LAUGH] [LAUGH] We have just enough time. Okay, so let's have this bowl, right? Into the bowl, okay. All right, so let me just wipe my hands because I don't want this film. This is vanity right here. This is a little bit of vanity just because I don't wanna have my hands all dirty. And it's living forever. On the video. Her hands are dirty. Okay, all right, so we have our peas. We're gonna put our peas in the bottom of our bowl, right. Just like that, all right. Then, we're going to get some broth With the chicken. [LAUGH] What? All right. [BLANK_AUDIO] We have our dumplings, where are they? Did you disintegrate because I cooked you too fast? [BLANK_AUDIO] [SOUND] Where are you? Oh, there you are. You can't cook them too fast, because they will disintegrate. This was boiling hard. So, you learn from my mistakes You stuff your biscuits. All right, so there we go. Then, we take a little bit of our [BLANK_AUDIO] parsley and mint [BLANK_AUDIO] Thank you, thank you. And mint. Right. I love this, it appears. Okay, parsley and mint. So, while I was over there not stuffing my biscuits, my dumplings went awry. So there you go. You put that on top, and then there you have it. [BLANK_AUDIO]