Exotic waterzooi of guinea fowl

Name: exotic waterzooi of guinea fowl
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 guinea fowl; salt; 1 teaspoon canjit; 1 stem lemongrass lemongrass; 1 Red pepper; 3 chicken stock tablets; 1 tablespoon butter; 0,5 bag fresh garlic chives à 20 g; 0,5 bag fresh coriander à 15 g; 125 g Mihoen; 4 dl coconut milk; 100 g Thai vegetable mix bag of 400 g

A tasty recipe. The main course contains the following ingredients: poultry, guinea fowl, salt, koenjit, sereh (lemongrass), red pepper, chicken stock, butter, fresh garlic chives (20 g), fresh coriander (15 g), noodles, coconut milk and Thai vegetable mix ( bag of 400 g).

Ingredients

Directions

Sharpen guinea fowl with sharp knife into 8 pieces (legs, wings, breast and back parts).
Sprinkle with salt and bun.
Remove the outer leaves of lemongrass, mince the stem.
Clean pepper, remove seeds and cut into strips.
Pour 1 1/4 liter of water with bouillette tablets into pan 1.
Heat butter in a frying pan.
lemongrass and red pepper for about 1 minute.
Place the guinea fowl in a pan and add bouillon.
Whole together with lid on pan for about 1 hour to gently simmer.
Cut fresh herbs finely.
Cut Mihoen in half and, according to instructions, boil in boiling water.
Mix coconut milk and vegetable mix with soup.
Let the soup simmer for another 5 minutes.
Drain Mihoen and stir in soup with garlic chives and coriander.
Distribute soup over four preheated plates..