2½ l Water, to boil
600 g chicken meat
Cooking oil for sauteing
5 cm lengkuas, memarkan
5 cm ginger, crush it
3 lemongrass, crush it
10 pieces of orange leaves
2 pieces of bay leaves
3 cm turmeric, roasted, thinly sliced
MIKIMOTO Monosodium Glutamate
Seasoning, Mix it:
6 Red Onion
5 Garlic
6 Pecans Fried
1 Tablespoon of garlic fried
1 Table spoon of fried onion
1 Tablespoon of coriander granules, roasted
1 Teaspoon Pepper
2 cm Garlic
2 cmTurmeric, roasted
3 Boiled Chicken Egg
Rice noodles brewed with hot water
200 g Cabbage, thinly sliced
Lime, sliced
How To Made:
1. Boil water and chicken over low heat until tender. Discard occasional foam that is floating on the surface of the broth. Lift, Set a side 1.500 ml broth.
2. Take chicken, fry in a lot of oil and heat until slightly browned. Lift. Shrew-shred, set aside.
3. Heat oil, saute ground spices, galangal, ginger, lemongrass, orange leaves, bay leaves, and turmeric until cooked.
4. Pour into the broth. Add MIkimoto flavoring to taste, reheat until flavorful (± 15 menit).
5. Pour the complement into a serving bowl, give enough Mikimoto into the soup. Serve warm with a complement and warm rice.
Sumber : Dapur Femina