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Dale W.
Fragrant indonesian meal soup with rice and an egg
Meal soup with lemongrass, ginger, celery, pandan rice, free-range chicken fillet, Chinese cabbage, egg and sweet potato.
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Ingredients
Directions
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It was lemongrass. Remove the bottom piece and the hard green leaves. Crush the stalk with the blade of a knife and cut into 3 pieces.
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Peel the ginger and cut into slices. Cut 5 cm from the stalks of the celery and cut the rest finely.
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Heat the oil in the soup pan and fry the lemongrass, ginger and celery sticks for 2 min.
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Add the water and bouillon tablets, bring to the boil and simmer for 25 minutes on low heat.
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Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
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When the water boils, add the rice and boil for 8 minutes. Drain and leave covered until used.
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Meanwhile, peel the potatoes and cut into 2 cm cubes. Cut the chicken fillet into strips and add the last 10 minutes to the soup together with the potato.
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Cut the Chinese cabbages into strips and add the last 5 min. Season with pepper and salt.
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Meanwhile, bring a saucepan to the boil with water. Boil the eggs for 6 minutes. Drain and frighten under cold running water. Peel and halve them.
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Scoop the chopped celery through the rice. Put the rice, eggs, fried onions and bean sprouts in separate dishes.
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Scoop the pieces of lemongrass, ginger and celery from the soup and spread the hot soup over the bowls. Serve immediately and let everyone fill their own soup.
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Nutrition
650Calories
Sodium0% DV2.320mg
Fat22% DV14g
Protein78% DV39g
Carbs30% DV89g
Fiber24% DV6g
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