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