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Myrna Sobernheim
Indonesian meal chicken soup
A delicious indonesian recipe. The main course contains the following ingredients: poultry, pandan rice (bag a 1 kg), free range eggs, garlic, wok oil, oriental wok vegetables (750 g), basis for chicken soup (485 ml), ham strips (250 g), sweet soy sauce and fried onions ( a 100 g).
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Ingredients
Directions
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Boil rice according to directions on packaging.
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Eggs in about 8 minutes.
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Boil hard, scare with cold water and peel.
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Cut eggs into 4 parts each.
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Garlic peel and finely chop.
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Meanwhile, heat wok oil and bake garlic for approx.
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2 min.
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Add wok vegetables and fry approx.
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3 minutes.
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Base for chicken soup and add 2 pots of water.
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Bring everything to a boil.
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Add ham strips and soy marinade and heat up the soup.
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Season to taste with salt and pepper.
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Divide the soup over 4 plates and distribute 1 tbsp rice and egg wedges.
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Add leftover rice and fried onions..
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Nutrition
475Calories
Sodium15% DV365mg
Fat32% DV21g
Protein64% DV32g
Carbs13% DV39g
Fiber32% DV8g
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