This recipe Serves for 6 people.
Ingredients:
1.5 liters of water.
1 whole (800 g) chicken, cut into 8 pieces.
3 tablespoons vegetable oil.
2 leeks, sliced crosswise 1 cm.
1 stalk lemongrass, white part, crushed.
2 kaffir lime leaves.
Puree:
6 cloves of garlic.
3 eggs pecans, toasted.
2 cm turmeric, roasted.
1 cm of fresh ginger.
1/2 tsp pepper grain, toasted.
1 tsp salt.
Contents:
150 g bean sprouts, wash, pour boiling water, drain.
100 g dried suun; makers of hot water until soft, drain, cut into pieces. 2 eggs, boiled, cut into pieces.
1 stalk celery, finely sliced.
1 tablespoon garlic fries.
2 tablespoons fried shallots.
Complement:
potato cakes.
chili sauce steamed.
lemon, cut into wedges.
Sweet ketchup
How to make it:
Boil water, boil the chicken over low heat until the chicken is tender meat. Set aside.
Heat oil, saute ground spices until cooked and fragrant. Add green onions, lemongrass, and lime leaves. Stir until wilted. Lift. Pour in the chicken stew.
Cook again on low flame until the flavors mingle. Drain chicken pieces, shredded coarse-shredded meat. Set aside.
Measure as much as 1250 ml broth and bring to a boil again.
Presentation:
In a serving bowl, put sprouts, suun, shredded chicken, and eggs. Pour the boiling broth, sprinkle celery, garlic fries, and fried shallots. Serve warm with a complement.
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