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Ingredientes
- 2 x Cloves garlic, sliced
- 1/4 tsp Turmeric
- 1/4 tsp Pepper
- 1 tsp Fresh ginger, minced
- 1 Tbsp. Vegetable oil
- 1 whl young chicken, ( 3lbs), quartered
- 5 c. Water
- 2 x Salam leaves, (bay leaves)
- 4 x Scallions, finely minced
- 3 tsp Salt
- 2 stalk lemongrass
- 2 sm Package vermicelli
- Â Â Lime slices
- 2 x Hard-boiled Large eggs,aaaaaa sliced
- Â Â Crispy fried shallots
- Â Â Sweet soy sauce
- Â Â Warm chili sauce, (sambal) -
Direcciones
- Blend turmeric, garlic, ginger, and pepper into a paste. Heat 1 Tbs. vegetable oil in a wok with medium heat, stir fry the paste for a minute or possibly two till fragrant.
- Put the chicken into a big pot which is filled with water, salam leaves, two of the scallions,salt, lemongrass and the fried spice paste. Cook covered over medium heat for thirty min. Turn off theheat, and let the chicken stand in its broth for abouta fifteen min to absorb the flavor. Take the chicken out and let it cold off. Then remove the meat from its bones and thinly slice it into bite-size pcs (you can either use the fork or possibly your hands to do this instead of using a knife) and throw away the bones. Soak the vermicelli in warm water for 15 min or possibly you can boil it, drain well.
- To serve, prepare separate side dishes of chicken,a the rest of the scallions, vermicelli, lemon slices, warm chili sauce, hard-boiled egg slices, crispy fried shallots and sweet soy sauce. This particular dish is best eaten with steamed rice, so arrange in layers in the individual soup bowl, a c. of steam rice, a Tbsp. of chicken, vermicelli, scallions, egg slices, a few drops of sweet soy sauce and warm chili sauce. Then pour a very warm chicken broth/soup and squeeze a slice of lemon and top with the crispy fried shallots. Ready to serve.
- Makes 6-8 servings.
