How to Prepare Super Quick Homemade Chicken and vermicelli soup - shorbet djej
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Steps to Prepare Speedy Chicken and vermicelli soup - shorbet djej. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and vermicelli soup - shorbet djej, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and vermicelli soup - shorbet djej delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and vermicelli soup - shorbet djej is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken and vermicelli soup - shorbet djej estimated approx 45 minutes.
To begin with this particular recipe, we must prepare a few components. You can cook Chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you can achieve that.
A soothing chicken and vermicelli soup. Not your standard get-well chicken soup! Try it!
Ingredients and spices that need to be Prepare to make Chicken and vermicelli soup - shorbet djej:
- 4 skinless chicken thighs, cleaned
- 1/4 cup vermicelli
- 1 medium onion
- 2 cinnamon sticks
- 2 tablespoons lemon juice
- 3 bay leaves
- 1/2 teaspoon white pepper
- 1/2 teaspoon nutmeg powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil, for frying
Steps to make Chicken and vermicelli soup - shorbet djej
- In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
- Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
- 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).
- 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.
- Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.
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