Ingredients & spices :
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar
Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt
How to prepare :
Boil chickens until are just tender, discard the excess fat
Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
Add paste, galangal and bay leaves into the soup
Add chicken stock and salt, adjust the taste
Cook for another 10 minutes, stirring occasionally
Remove from heat
Cabbage, thinly slice
Bean sprouts, soak in hot water about 30 seconds, drained
Emping crackers
Spring onion, thinly chopped
Celery leaves, thinly chopped
Serving Suggestion :
Put veggies into serving bowl
Sprinkle with spring onion and celery
Spoon chicken and soup into the bowl
Serve with emping crackers
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