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IronChefLaurie
Richly filled indonesian meal soup
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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Remove the bottom piece and the hard green leaves of the lemongrass. Cut the stalk with the back of a knife and cut into 3 pieces.
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Peel the ginger and cut into thick slices. Cut 5 cm from the stalks of the celery and cut the rest finely.
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Heat the oil in a 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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Bring another pan of water with salt, if necessary, and add the rice. Cook in 8 min. Until done. Drain and let stand until use.
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Meanwhile, peel the potatoes and cut into 2 cm cubes. Cut the chicken into thin strips and add the potato to the soup for the last 10 minutes.
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Cut the coals 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 pieces of lemongrass and ginger from the soup. Divide the soup over the bowls. Scoop the sliced celery through the rice.
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Put the rice, eggs, bean sprouts and onions in separate dishes. Serve immediately and let everyone fill their own soup.
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Nutrition
600Calories
Sodium0% DV1.800mg
Fat22% DV14g
Protein72% DV36g
Carbs26% DV79g
Fiber20% DV5g
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