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
Print Recipe
Pin Recipe Instructions
- Put all ingredients in the slow cooker and let simmer for 1 hour on high and 7 hours on low.
- 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.
- 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.
- 2 soup variations with the poultry stock:
- Variation 1: with rice or glass noodles, some of the chicken, bean sprouts, spring onions, some lime juice, possibly a little more chili.
- Variation 2: with julienne strips of carrots, spring onions, some of the chicken,
- 1 teaspoon of red curry paste, 1 can of coconut milk and a little lime juice.
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