Are looking for inspiration recipes chicken and vermicelli soup - shorbet djej that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chicken and vermicelli soup - shorbet djej should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of chicken and vermicelli soup - shorbet djej, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare chicken and vermicelli soup - shorbet djej delicious wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings used for prepare

1. Use 4 skinless chicken thighs, cleaned
2. Prepare 1/4 cup vermicelli
3. Prepare 1 medium onion
4. Prepare 2 cinnamon sticks
5. Take 2 tablespoons lemon juice
6. Prepare 3 bay leaves
7. Take 1/2 teaspoon white pepper
8. Use 1/2 teaspoon nutmeg powder
9. Prepare 1 teaspoon salt
10. Take 2 tablespoons vegetable oil, for frying

Great recipe for Chicken and vermicelli soup - shorbet djej. A soothing chicken and vermicelli soup. Not your standard get-well chicken soup! Chicken and vermicelli soup - shorbet djej Step By Step.

How to make Chicken and vermicelli soup - shorbet djej:

1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
3. Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
4. Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth.
5. Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.
6. Done and ready to serve!

Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Add the corn kernels to the stock and bring just to a boil. Stir in the shredded chicken and the fish sauce and season. This is a Turkish version of everyone's favorite chicken noodle soup, but instead of being. Remove the chicken with a slotted spoon and roughly shred the flesh, discarding the bones and any loose skin.

how is this? Easy isn’t it? That’s the prepare chicken and vermicelli soup - shorbet djej that you try it at home. Hope it’s useful and good luck!