Indonesian Chicken Soup Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
3 lbs: Chicken, cut up
1 tsp: Turmeric,
2 large: Onions, sliced, divided
2 tsp: Ground coriander,
1 quart: Water,
1/2 tsp: Ground nutmeg,
2 tbsp: Peanut oil,
1 cup: Vermicelli,
2: Inches fresh ginger, peeled
4: Green onions, chopped,
. and choppes,
. including greens,
7: Dried chile pequins*,
Directions:
* NOTE: Chile pequins are small and red. Any small, hot pepper may
be substituted. If you prefer a less fiery broth, use fewer peppers,
seed them, or omit them completely.
Cover the chicken and half the onions with water and bring to a boil.
Reduce the heat and simmer until the chicken is done, about 1 hour.
Remove the chicken; strain and save the broth.
Saute the remaining onion and the ginger in the oil until the onion is
soft. Stir in the chiles and spices and saute for 2 more minutes.
Add the mixture to the chicken broth, bring to a boil, then reduce
the heat and simmer for 20 minutes.
Remove the skin from the chicken, pull the meat from the bones and
shred or chop the meat into bite-sized pieces. Add the chicken and
the vermicelli to the broth and heat until the vermicelli is soft.
Garnish with the green onions and serve.
Nutritional analysis per serving: 507 CALORIES; 18.7g FAT (4.4g SAT);
138mg CHOLESTEROL; 322mg SODIUM. Percentage of calories from fat: 33.
From "The Fiery Cuisines," by Dave DeWitt and Nancy Gerlach (Ten
Speed, $11.95), as seen in "The Olympian," 3/22/95.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95
Source from luhu.jp
be substituted. If you prefer a less fiery broth, use fewer peppers,
seed them, or omit them completely.
Cover the chicken and half the onions with water and bring to a boil.
Reduce the heat and simmer until the chicken is done, about 1 hour.
Remove the chicken; strain and save the broth.
Saute the remaining onion and the ginger in the oil until the onion is
soft. Stir in the chiles and spices and saute for 2 more minutes.
Add the mixture to the chicken broth, bring to a boil, then reduce
the heat and simmer for 20 minutes.
Remove the skin from the chicken, pull the meat from the bones and
shred or chop the meat into bite-sized pieces. Add the chicken and
the vermicelli to the broth and heat until the vermicelli is soft.
Garnish with the green onions and serve.
Nutritional analysis per serving: 507 CALORIES; 18.7g FAT (4.4g SAT);
138mg CHOLESTEROL; 322mg SODIUM. Percentage of calories from fat: 33.
From "The Fiery Cuisines," by Dave DeWitt and Nancy Gerlach (Ten
Speed, $11.95), as seen in "The Olympian," 3/22/95.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95
Source from luhu.jp