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| Main ingredients | Chicken legs, Cooked rice, Lemongrass stalk, Garlic, Ginger, Black peppercorns, Carrots, Button mushrooms, Broccoli, Baby spinach |
| Cuisine | Fusion |
| Course | Soup |
| Prep time | 15-20 miunutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 chicken legs
- 3 cups cooked rice
- 4 inches lemongrass stalk
- 8-10 garlic cloves
- 2 inches ginger
- 20-30 black peppercorns
- 2 medium carrots
- 6-8 button mushrooms
- ½ medium broccoli
- Salt to taste
- 20-30 baby spinach leaves
- Crushed black peppercorns to taste
Method
- Take a pressure cooker and put chicken thighs into it. Crush lemongrass stalk lightly and put into a mortar. Add garlic cloves. Roughly chop ginger and add along with black peppercorns and crush everything coarsely.
- Add this crushed mixture to the pressure cooker. Add 2 cups water, close the lid and cook on medium heat till the pressure is released 2-3 times.
- Peel carrot and cut into ½ inch pieces. Quarter mushrooms. Cut broccoli into small florets.
- Open the cooker once the pressure is settled completely. Remove the crushed spices and discard. Remove the chicken legs and keep on a plate. Add carrot to the stock and cook for 2-3 minutes.
- Shred the chicken legs into small pieces.
- Add broccoli and mushrooms to the cooker and cook for 2-3 minutes
- Put equal portions of rice into 4 individual bowls and place some chicken on top.
- Add salt to the chicken soup. Also sprinkle some salt on chicken too.
- Add baby spinach leaves to the bowl. Pour prepared soup on top and sprinkle some crushed black peppercorns. Serve hot.
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