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The ingredients needed to prepare Chicken and vermicelli soup - shorbet djej:
- Prepare 4 skinless chicken thighs, cleaned
- Prepare 1/4 cup vermicelli
- You need 1 medium onion
- Get 2 cinnamon sticks
- Use 2 tablespoons lemon juice
- Take 3 bay leaves
- Prepare 1/2 teaspoon white pepper
- Get 1/2 teaspoon nutmeg powder
- Prepare 1 teaspoon salt
- Provide 2 tablespoons vegetable oil, for frying
Instructions 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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