Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, chicken and vermicelli soup - shorbet djej. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken and vermicelli soup - shorbet djej is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken and vermicelli soup - shorbet djej is something that I’ve loved my entire life. They’re fine and they look wonderful.
Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Chicken and vermicelli soup - shorbet djej Keeping food hygiene is mandatory for everybody who chefs. Food is something that can make a family collect. Delicious house cooking food selection, can make your companion as well as kids a lot more caring.
To begin with this particular recipe, we must prepare a few components. You can have chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken and vermicelli soup - shorbet djej:
- Make ready 4 skinless chicken thighs, cleaned
- Take 1/4 cup vermicelli
- Prepare 1 medium onion
- Make ready 2 cinnamon sticks
- Prepare 2 tablespoons lemon juice
- Take 3 bay leaves
- Make ready 1/2 teaspoon white pepper
- Make ready 1/2 teaspoon nutmeg powder
- Prepare 1 teaspoon salt
- Prepare 2 tablespoons vegetable oil, for frying
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Steps to make Chicken and vermicelli soup - shorbet djej:
- In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
- Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
- Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
- Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth.
- Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.
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