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15 May 2014,12:18 by
Ponmathi Srilekha.S

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CHICKEN SOUP WITH CABBAGE AND MUSHROOMS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a stockpot over medium heat and fry the chicken pieces until golden brown.
  • Remove the chicken from the pot and set it aside.
  • Fry the garlic in the remaining oil until crisp and golden. Remove the garlic from the pot and set it aside.
  • Add the stock, chicken pieces, pickled lemon and bring to a gentle boil.
  • Lower the heat and simmer for 15 to 20 minutes, or until the chicken is tender, adding water if the stock has reduced too much.
  • Remove the chicken from the pot and shred the meat, discarding the bones, and set aside.
  • Add the mushrooms, sweet potato and cabbage and simmer until the sweet potato is tender, about 5 minutes. Add the green onions and simmer for 1 minute.
  • Add the coriander leaves, shredded chicken and fried garlic and serve immediately.

 

INGREDIENTS

  • 1 tablespoon Sesame oil
  • 2 chicken thighs, each cut in two pieces
  • 6 cloves garlic, peeled and chopped
  • 1 litre Khmer Chicken Stock
  • 1 pickled lemon
  • 200 grams fresh oyster mushrooms, thinly sliced
  • 1 sweet potato, peeled and diced
  • 150 grams finely sliced Chinese cabbage
  • 15 green onions, peeled, white part only
  • 1 small bunch coriander leaves

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