Poultry Stock and Chicken Soup Asia

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Soup
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 chicken
  • 2 medium onion (s), peeled and cut into eighths
  • 2 cloves garlic, peeled and mashed
  • 10 cm ginger root peeled and cut into slices
  • 3 tablespoon fish sauce, Vietnamese
  • 0.5 teaspoon ½ coriander powder
  • 0.5 teaspoon ½ ginger powder
  • 0.5 teaspoon ½ lemongrass (lemongrass powder)
  • 0.5 teaspoon ½ chives, dried
  • 1 teaspoon peppercorns, white
  • 1 teaspoon peppercorns, black
  • 1 teaspoon chili powder with seeds
  • 1 teaspoon sea salt
  • 6 small Head cardamom pods
  • 2 ½ liters water
Poultry Stock and Chicken Soup Asia
Poultry Stock and Chicken Soup Asia

Instructions

  1. Put all ingredients in the slow cooker and let simmer for 1 hour on high and 7 hours on low.
  2. Then remove the chicken. Remove the skin and discard. Peel the meat off the bones. I freeze it in portions as a soup etc. Pass the broth through a sieve. If necessary, degrease after cooling and also freeze in portions for storage.
  3. If you want to eat soup right away, you can use the onion pieces as an insert; I throw away the remaining solid parts, except for the chicken.
  4. 2 soup variations with the poultry stock:
  5. Variation 1: with rice or glass noodles, some of the chicken, bean sprouts, spring onions, some lime juice, possibly a little more chili.
  6. Variation 2: with julienne strips of carrots, spring onions, some of the chicken,
  7. 1 teaspoon of red curry paste, 1 can of coconut milk and a little lime juice.

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