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Pam Hostinsky
Soto ajam (indonesian chicken soup)
Soto ajam (Indonesian chicken soup)
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Ingredients
Directions
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Crush the cloves of garlic. Peel the ginger and cut into large pieces. Cut the lemongrass stalk into pieces.
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Put the chicken in a large pan, pour in the water and add the garlic, ginger, lemongrass and stock cube.
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Bring to the boil and let it boil for 45 minutes with the lid on the pan over low heat. Season with salt and pepper.
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Take the chicken out of the pan. Strain the stock so that you can remove the large pieces.
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Remove the skin from the chicken after it has cooled down and use 2 forks to cut off the meat. Put the chicken meat back in the broth.
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Cut the rest of the garlic into slices. Heat the oil and fry the garlic until golden brown.
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Boil the rice according to the instructions on the package.
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Boil the eggs hard in about 8 minutes, frighten and peel. Halve the eggs. Put some rice, celery, bean sprouts, garlic and an egg in each soup plate.
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Pour the hot broth on it. Cut the lemon into wedges. Sprinkle the soup with the fried onions and squeeze a lemon wedge above each plate.
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Nutrition
520Calories
Sodium23% DV540mg
Fat45% DV29g
Protein56% DV28g
Carbs12% DV36g
Fiber8% DV2g
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