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Ingredients and seasonings required for make

1. Prepare 4 skinless chicken thighs, cleaned
2. Prepare 1/4 cup vermicelli
3. Prepare 1 medium onion
4. Take 2 cinnamon sticks
5. Take 2 tablespoons lemon juice
6. Prepare 3 bay leaves
7. Use 1/2 teaspoon white pepper
8. Take 1/2 teaspoon nutmeg powder
9. Prepare 1 teaspoon salt
10. Use 2 tablespoons vegetable oil, for frying

Chicken and vermicelli soup - shorbet djej Step By Step. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Add the corn kernels to the stock and bring just to a boil. Stir in the shredded chicken and the fish sauce and season.

Step by step 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.
6. Done and ready to serve!

This is a Turkish version of everyone's favorite chicken noodle soup, but instead of being. Remove the chicken with a slotted spoon and roughly shred the flesh, discarding the bones and any loose skin. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. We hope you got benefit from reading it, now let's go back to chicken and vermicelli soup - shorbet djej recipe. Here is how you cook that.

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