Chicken soup topped with chicken feet and boiled eggs

Ingredients:

  • 1/4 kg chicken (breast part)
  • 25 gr vermicelli, brew and drain
  • 25 grams of bean sprouts, brew and drain
  • 1/2 liter of water
  • 3 cloves of garlic
  • 1 cm ginger
  • 2 lime leaves
  • 2 candlenuts
  • 1 cm turmeric
  • 1 stalk lemongrass (finely ground)
  • 1 teaspoon pepper
  • 1 teaspoon salt

instructions:

  1. Add the chicken along with the galangal and bay leaves into the slow cooker
    Cook until chicken is tender.
  2. Remove the chicken meat, fry it half dry, shred the meat.
  3. Saute all the ground spices until fragrant, then pour into the boiled chicken stock, bring to a boil then remove from heat.
  4. Prepare a bowl, arrange the vermicelli, bean sprouts, shredded chicken.
  5. Pour the soto sauce on top then add the boiled chicken feet and eggs.

Similar Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *