Chicken and vermicelli soup - shorbet djej
Chicken and vermicelli soup - shorbet djej

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, chicken and vermicelli soup - shorbet djej. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken and vermicelli soup - shorbet djej is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken and vermicelli soup - shorbet djej is something which I’ve loved my entire life. They are nice and they look wonderful.

Chicken soup in Lebanese cuisine could not be simpler. I usually wait to have a bunch of chicken parts leftover, throw the bunch in the. Follow on from my chicken stock video; I am showing you guys how to cook with chicken stock.

To begin with this particular recipe, we have to first prepare a few components. You can have chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and vermicelli soup - shorbet djej:
  1. Get 4 skinless chicken thighs, cleaned
  2. Take 1/4 cup vermicelli
  3. Prepare 1 medium onion
  4. Take 2 cinnamon sticks
  5. Take 2 tablespoons lemon juice
  6. Take 3 bay leaves
  7. Get 1/2 teaspoon white pepper
  8. Prepare 1/2 teaspoon nutmeg powder
  9. Get 1 teaspoon salt
  10. Make ready 2 tablespoons vegetable oil, for frying

Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. If the soup simmers too aggressively, you may need to add more water and adjust the seasoning. Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.

Instructions to make Chicken and vermicelli soup - shorbet djej:
  1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
  2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
  3. 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).
  4. 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.
  5. Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.

This soup is called "fideo" or "sopa seca" – dry soup – and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with. In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged on a platter of vermicelli and bean. Add the bean sprouts during the last minute of cooking.

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