Good afternoon here we will give you a recipe chicken and vermicelli soup - shorbet djej which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from chicken and vermicelli soup - shorbet djej which has aroma and taste that able evoke our tastes.

So that the result of chicken and vermicelli soup - shorbet djej, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare chicken and vermicelli soup - shorbet djej delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used for prepare

1. Use 4 skinless chicken thighs, cleaned
2. Take 1/4 cup vermicelli
3. Prepare 1 medium onion
4. Prepare 2 cinnamon sticks
5. Prepare 2 tablespoons lemon juice
6. Use 3 bay leaves
7. Prepare 1/2 teaspoon white pepper
8. Prepare 1/2 teaspoon nutmeg powder
9. Use 1 teaspoon salt
10. Prepare 2 tablespoons vegetable oil, for frying

Great recipe for Chicken and vermicelli soup - shorbet djej. A soothing chicken and vermicelli soup. Not your standard get-well chicken soup! Chicken and vermicelli soup - shorbet djej Step By Step.

How to make Chicken and vermicelli soup - shorbet djej:

1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
3. Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
4. Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth.
5. Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.
6. Done and ready to serve!

Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Add the corn kernels to the stock and bring just to a boil. Stir in the shredded chicken and the fish sauce and season. This is a Turkish version of everyone's favorite chicken noodle soup, but instead of being. Remove the chicken with a slotted spoon and roughly shred the flesh, discarding the bones and any loose skin.

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