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Receta Indonesian Style Chicken Soup (Soto Ayam)
by Global Cookbook

Indonesian Style Chicken Soup (Soto Ayam)
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Ingredientes

  • 1 whl chicken
  • 5 stalk green onions finely sliced
  • 2 Tbsp. sweet soy sauce
  • 1 tsp vinegar Vegetable oil as needed
  • 1/4 lb flour
  • 5/8 c. water
  • 1/2 lb beansprouts
  • 1/3 lb crisp-fried potato chips
  • 1/4 lb cellophane noodles soaked briefly in warm water till softened, and liquid removed
  • 5 x hard-boiled Large eggs quartered
  • 2 Tbsp. fried shallots
  • 3 stalk flat-leaved parsley finely sliced
  • 1 1/2 x inches fresh ginger
  • 10 sm garlic cloves
  • 1 tsp freshly-grnd white pepper Salt to taste

Direcciones

  1. Put the chicken in a large pot cover with water and using medium-high heat, bring the it to a boil till tender. Set aside 8 1/2 c. of the chicken broth.
  2. Bone the chicken and slice in 1/4- by 3/4-inch shreds. Stir-fry the chicken till it's golden brown yellow and set aside.
  3. Fry the spice paste till fragrant with 1 Tbsp. vegetable oil. Add in it to the stock and heat the stock to boiling.
  4. Add in the sliced spring onions, sweet soy sauce and vinegar. Stir well. Adjust the seasoning and simmer for a few min.
  5. To make the beansprout fritters, mix the flour, water and salt and then add in the beansprouts. Drop a heaped tablespoonful of the mix into warm oil and fry to a golden brown yellow color. Remove and set aside.
  6. To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled Large eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very warm. For warm-flavor lovers, provide a side-dish of Sambal Soto (see recipe).
  7. This recipe yields 8 to 10 servings.