Shredded Chicken Soup Recipe
This shredded chicken soup is perfect served when the weather is cold to warm the body. The soup contains shredded chicken pieces, carrots, mushrooms, tuberose flowers, and vermicelli. The presence of tuberose flowers will increase the aroma of the soup, you know.
Ingredients
- Chicken breast fillet - 125 grams
- Water - 700 ml
- Carrots, thickly sliced - 2 pieces
- Ear mushrooms, soaked in warm water - 5 pieces
- Tuberose flowers - 3 pieces
- Vermicelli, pour hot water until soft - to taste
- Salt to taste
- Chicken stock powder - to taste
- Ground spices:
- Shallots - 5 cloves
- Garlic - 2 cloves
- Pepper - 1 tsp
- Complementary:
- Green onions - to taste
- Purchase ingredients and cooking utensils
Plans
- Boil chicken breast until soft. Set aside then shred. Set aside the broth.
- Saute ground spices until fragrant and add a little broth.
- Put the stir-fry into a saucepan filled with broth.
- Add carrots. Wait until the carrots are tender.
- Add the tuberose flowers, ear mushrooms, chicken stock powder and salt. Taste correction.
- When the taste is perfect, arrange on a plate: Vermicelli, shredded chicken breast, and pour the soup.
- Serve with spring onions.
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