Chicken soup with side dishes
easy
75 mins
75 mins
Ingredients
- 30 g Ginger Tuber
- 3 Stem(s) Lemongrass
- 2 Garlic cloves
- 1 Onion
- 2 stem(s) Parsley
- 1 (approx. 1.3 kg) ready-to-cook chicken
- 7-10 Tbsp Salt
- 10 Peppercorns
- 400 g Potatoes
- 2 small leeks (leek)
- 200 g Mung bean sprouts
- 4-5 Eggs
- 50 g Glass noodles
- 1 potty Coriander
- 7-10 Tbsp Sambal Oelek
- 7-10 Tbsp Soy sauce
- 7-10 Tbsp Roasted onions
- 7-10 Tbsp Peanuts
Directions
- 1
Peel the ginger and cut into thin slices. Wash the lemon grass. Peel garlic and onion. Wash parsley and chicken. Boil the chicken, ginger, lemon grass, garlic, onion, parsley and peppercorns in a pot covered with lightly salted water. In the meantime, wash the potatoes and cook in boiling water for about 20 minutes.
- 2
Drain potatoes, rinse, peel and dice them. Clean, wash and cut leek into rings. Wash bean sprouts and let them drip off. Boil eggs hard for about 10 minutes, quench, peel and cut into eights. Blanch glass noodles with boiling water, drain and rinse with cold water. Cut into shorter pieces with scissors. Put potatoes, leek, bean sprouts, eggs and glass noodles into small bowls. Remove the chicken from the broth. Pour broth through a sieve and heat it up again. Remove skin and bones from chicken. Cut the meat into pieces and put it into a small bowl. Sambal Oelek, soy sauce, fried onions and peanuts also in small bowls.
- 3
Put potatoes, leek, bean sprouts, eggs and glass noodles into small bowls. Remove the chicken from the broth. Pour broth through a sieve and heat it up again. Remove skin and bones from chicken. Cut the meat into pieces and put it into a small bowl. Sambal Oelek, soy sauce, fried onions and peanuts also in small bowls. Wash and chop the coriander. Pour chicken soup into a terrine and sprinkle with coriander green
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