Chicken Soup

·         Materials:

2 tbsp cooking oil
1 tsp sesame oil
3 cloves garlic, spread
650 ml broth, heat
1 stalk scallion, cut into 3 parts
1/2 tsp ground pepper powder
1 tsp salt
50 g onion, thinly sliced
150 g carrot, cut size 1/2 x 1/2 x 3 cm

·         Chicken Balls:

200 g chicken milled meat
200 g shrimp, finely chopped
1 sheet of fresh bread, soaking water, squeezed
1 egg, shake loose
1/2 tsp ground pepper powder
1/2 tsp nutmeg powder
1 tsp salt

·         How to make:

1.    Chicken Balls: Mix ground chicken, chopped prawns, fresh bread, eggs, pepper, nutmeg, and salt. Stir until the blended, spherical shape of marbles.
2.    Heat a slow cooker on high set, cooking oil, sesame oil, and garlic. Stir briefly until fragrant.
3.    Input broth, scallion, pepper powder, and salt. Close, cook back for 1 hour until the broth is quite hot.
4.    Put the chicken balls. Close, continue cooking for 2-3 hours. Note, 30 minutes before the cooking process ends, input the onions and carrots. Turn off the slow cooker.
5.    Serve the soup while hot.

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