Recipe of Award-winning Chicken and vermicelli soup - shorbet djej

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken and vermicelli soup - shorbet djej. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken and vermicelli soup - shorbet djej is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Chicken and vermicelli soup - shorbet djej is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken and vermicelli soup - shorbet djej:

1. Make ready 4 skinless chicken thighs, cleaned
2. Make ready 1/4 cup vermicelli
3. Prepare 1 medium onion
4. Make ready 2 cinnamon sticks
5. Prepare 2 tablespoons lemon juice
6. Get 3 bay leaves
7. Get 1/2 teaspoon white pepper
8. Make ready 1/2 teaspoon nutmeg powder
9. Take 1 teaspoon salt
10. Prepare 2 tablespoons vegetable oil, for frying

Instructions to make Chicken and vermicelli soup - shorbet djej:

1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
3. 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).
4. 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.
5. 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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