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| Home -> [Asian, Chicken, Ethnic, Indonesian, Poultry, Soups & Stews] -> [Indonesian chicken soup Recipe] |
Indonesian chicken soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Ethnic, Indonesian, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| | FROM JONI'S KITCHEN | | 3
| lbs | Chicken, cut up | | 2
| large | Onions, sliced-divide | | 1
| quart | -water | | 1
| tbsp | Peanut oil | | 2
| | Inches fresh ginger, chopped | | | -and peeled | | 1
| tsp | Turmeric | | 7
| | Dried chile pequins(see note | | 2
| tsp | Coriander, ground | | 1/2
| tsp | Nutmeg, ground | | 1
| cup | Vermicelli | | 4
| | Green onions, chopped - | | | -including greens |
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Procedures:
| 1 | Cover chicken and half of onions with water and bring to a boil. | | 2 | Reduce heat and simmer until chicken is done, about an hour. | | 3 | Remove chicken; strain and save broth. | | 4 | Saute" remaining onions and ginger in oil until onion is soft. | | 5 | Stir in chiles and spices and saute" for 2 more minutes. | | 6 | Add mixture to chicken broth, bring to a boil, then reduce heat and simmer 20 minutes. | | 7 | Remove skin from chicken, pull meat from bones and shred or chop meat into bite size pieces. | | 8 | Add chicken and vermicelli to broth and heat until vermicelli is soft. | | 9 | Garnish with onions and serve. | | 10 | Makes 4 to 6 servings. | | 11 | Note: chiles pequins are small and red. | | 12 | Any small hot pepper may be substituted. | | 13 | If you prefer a less fiery broth, use fewer peppers, seed them, or omit them. |
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