Filter
Reset
Sort ByRelevance
Pam Hostinsky
Soto ajam (indonesian chicken soup)
Soto ajam (Indonesian chicken soup)
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Crush the cloves of garlic. Peel the ginger and cut into large pieces. Cut the lemongrass stalk into pieces.
-
Put the chicken in a large pan, pour in the water and add the garlic, ginger, lemongrass and stock cube.
-
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.
-
Take the chicken out of the pan. Strain the stock so that you can remove the large pieces.
-
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.
-
Cut the rest of the garlic into slices. Heat the oil and fry the garlic until golden brown.
-
Boil the rice according to the instructions on the package.
-
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.
-
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.
Blogs that might be interesting
-
40 minMain dishzucchini, large onion, traditional olive oil, thick slice of ham, fresh parsley, chilled hüttenkäse cheese, grated mature cheese, multigrain boulogne breadcrumbs,zucchini stuffed with hüttenkäse and ham
-
23 minMain dishbruschette, traditional olive oil, artichoke heart in tin, frozen garden peas, lemon, goat cheese, tomatoes, baby spinach, cremaceto classico,bruschette with peas-goat's cheese spread and artichoke
-
25 minMain dishpotatoes, sliced leek, butter, baking bacon, olive oil, oyster mushrooms, milk,stew with leeks and oyster mushrooms
-
80 minMain dishsticking potato, garlic, fresh thyme, Pork roast, Red wine, meat fond, artichoke bottoms,pork roulade with wine-garlic gravy
Nutrition
520Calories
Sodium23% DV540mg
Fat45% DV29g
Protein56% DV28g
Carbs12% DV36g
Fiber8% DV2g
Loved it