Selasa, 07 Agustus 2012

Pureed chicken soup soto

MATERIALS:
porridge:
200 g rice, washed, drained
2 liters of water
2 pieces of pandan leaf
2 bay leaves
1 teaspoon salt

gravy:
1 chicken breast
1 stalk spring onion and 2 stalks of celery
1 liter of water
1 stalk lemon grass, lime leaves 3, and 2 cm ginger, crushed
6 tablespoons sweet soy sauce Bango
3 tablespoons cooking oil

puree:
8 red onions
5 cloves garlic
3 cm turmeric, grilled
5 egg pecans, toasted
1 tablespoon salt and 1 teaspoon pepper
complement:
100 grams of soybean cooking
5 cakwe fruit, sliced
Sliced ​​green onions, sliced ​​celery, onion, and red crackers
Boiled or bottled chili sauce

HOW TO MAKE:
1. Porridge: rice cooked with water, pandan leaf, bay, and salt to be
porridge is thick, remove from heat and set aside.
2. Sauce: heat the cooking oil, saute ground spices until fragrant, remove from heat. boiled
sauteed chicken with herbs, green onions, celery sticks, lemon grass, lime leaves,
and ginger until chicken is tender, remove from heat. Shredded-shredded chicken. Add soy sauce
Bango sweet taste in the remaining broth to boil, cook briefly, remove from heat.
3. Presentation: prepare a bowl, fill with porridge and shredded chicken. sprinkle nuts
fried soy, green onion, celery, and onion. Pour gravy soup
taste. Garnish with red crackers.

For: 8 people

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