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Chicken And Mushroom Soup

Flavors.of.Asia's picture
Ingredients
  Pullet 4 Pound, disjointed (1 whole)
  Water 8 Cup (128 tbs)
  Onion 1
  Salt 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Ground chili peppers 1 Teaspoon (Dry Ones)
  Dried ground chili peppers 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Chicken fat/Oil 2 Tablespoon
  Mushrooms 1 Pound, chopped
  Soy sauce 1 Teaspoon
Directions

GETTING READY
1. Wash the chicken and the giblets and set aside till required

MAKING
2. In a large pan, combine the water, onion and salt and boil well
3. Cover and cook this mixture for one hour on low heat or till the chicken is tender
4. Once the chicken is cooked, remove it from heat and set is aside to cool. Dice the chicken and the giblets into pieces
5. Chop the bones and return these back to the stock pot. Cook the stock with the bones for 1-1/2 hours on low heat till completely soft
6. When the mixture is cold, sieve the mixture and remove the bones
7. In another bowl, place the garlic, chili peppers and coriander and pound the well
8. In a pan, heat the chicken pat, and add the spice mixture to the pan. Sauté the mixture on low heat for 2 minutes till completely cooked.
9. Add this mixture to the stock pot with the shredded chicken giblets, mushrooms and the soy sauce

SERVING
10. Serve hot in individual cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
260 Minutes
Servings: 
4

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