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The ingredients needed to make Chicken and vermicelli soup - shorbet djej:
- You need 4 skinless chicken thighs, cleaned
- Get 1/4 cup vermicelli
- Take 1 medium onion
- Take 2 cinnamon sticks
- Prepare 2 tablespoons lemon juice
- You need 3 bay leaves
- Use 1/2 teaspoon white pepper
- You need 1/2 teaspoon nutmeg powder
- Provide 1 teaspoon salt
- Prepare 2 tablespoons vegetable oil, for frying
Steps to make Chicken and vermicelli soup - shorbet djej:
- In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
- Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
- 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).
- 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.
- Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.
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