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Vietnamese sur/strong chicken broth

Soups
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Vietnamese sur/strong chicken broth

0.5tspLemon juice
0.5tbspWhite wine vinegar
0.5canRainbow bamboo shoots
0.5tspSugar
1(approx. 1.2 kg) skrabekylling
1Carrot
1Whole chili without seeds
1tspSalt
1.5lWater
100gCelery
2cloveGarlic
2tbspSoy sauce
225gThawed dane frost entire spinach
3tbspChili sauce
4Flûtes
4Shallots

Instructions for Vietnamese sur/strong chicken broth

To prepare the Vietnamese sur/strong chicken broth recipe, please follow these instructions:

The chicken in a large pot. Water, carrot, celery, shallots, garlic, whole chilies and salt added. The chicken is cooked, covered, for about 45 min. Chicken taken up and made page. The soup is cooked inside without a lid for about 1/2 hour. The soup is strained and place back into the pan. Chili sauce, white wine vinegar, soy sauce, sugar and lemon is added. The spinach squeezed free of moisture and place in the soup with bamboo shoots. Skins and bones are removed from the chicken. The meat is cut into smaller strips and place in the soup.

Tips:
If the chili is cooked with grains, you get a very strong soup!

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