Village Chicken Soup Recipe

Ingredients

Free-range chicken, cut into 16 parts - 1 tail
Garlic, bruised - 7 cloves
Ginger, bruised - 2 cm
Ebi - 1/2 tbsp
Celery, bunch - 2 sticks
Bay leaf - 3 pieces
Citrus leaves, remove the bone leaves - 2 pieces
Nutmeg powder - 1/8 tsp
Cloves - 4 grains
Pepper - 1/4 tsp
Salt - 1 tbsp
Sugar - 1 tsp
Broth powder - 1/4 tsp
Water for boiling - 2 liters
Oil for frying - 1 tbsp
Supplementary material:
Lime - to taste
Slices of celery leaves - to taste
Fried onions - to taste
Cayenne pepper - to taste
See Mother's Recipe Version

Plans

Heat oil, saute garlic and ginger until fragrant. Lift. Stir fry until smooth. Set aside.
Prepare water. Add chicken, stir-fried spices, and all other ingredients. Boil until the chicken is cooked and tender. Correction taste.
Ready to be served with complementary ingredients.
1. Cayenne pepper can be made from red chili and garlic which is boiled first. Then puree with a few tablespoons of boiled water and salt.

How long does it take to boil free-range chicken for soup?

Cook for 30 minutes until the chicken is tender. If using a regular saucepan, make sure there's plenty of water and simmer the chicken for a while. When the chicken is tender, add the carrots last so they don't lose their nutrients.

What kind of soup is it? Seasonings: 7 cloves of garlic, crushed. 2 cm ginger, bruised. 1 onion, diced. 1 tsp ebi. 2 stalks of celery. 3 bay leaves. 3 lime leaves, remove the bone leaves. 1/4 tsp nutmeg powder. Other Items•

What kind of chicken soup pak min?

Pak Min's chicken soup stalls from Klaten are now in several cities. This clear chicken soup has a simple seasoning. The secret lies in the free-range chicken used as the main ingredient in the soup. On the menu there is a choice of breast meat, young eggs, wings, to brutu.