Rice Vermicelli Soup
Product Used for the Recipe
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Ajinomoto Malaysia
Rice Vermicelli Soup
Serving size: 4-6 person
Ingredients: soup
| 3 tbsp | Cooking oil |
| 1 stick | Cinnamon |
| 2 whole | Star anise |
| 3 pcs | Cardamom pods |
| 4 whole | Cloves |
| 5 pcs | Shallot, blended |
| 3 cloves | Garlic, blended |
| ½ inch | Ginger, blended |
| 25 g | Soup spices |
| 2 litres | Water |
| 2 pcs | Chicken breast |
| 4 tbsp | TUMIX® Chicken Stock |
Ingredient A: soya sauce sambal
| 30 g | Bird’s eye chilli |
| 3 cloves | Garlic |
| 2 tsp | Lime juice |
| 2 tbsp | Sweet soy sauce |
| To taste | Salt |
Ingredient B: accompaniment
| 300 g | Rice vermicelli, boiled and strained |
| 150 g | Bean sprout, blanched |
| 2 stalks | Celery, chopped |
| 2 stalks | Spring onion, chopped |
| 1 tbsp | Fried shallot |
1.
Heat oil in a work, sauté cinnamon, star anise, cardamom and cloves.
2.
Add in shallot, garlic and ginger, stir until fragrant.
3.
Put in soup spices and cook until the oil separates.
4.
Add in water and chicken meat. Bring to boil.
5.
Season with TUMIX® Chicken Stock.
6.
Once the chicken meat is cooked, remove and shred it.
7.
Blend all ingredient (A) finely to make soy sauce sambal. Set aside.
8.
Place a portion of rice vermicelli, accompaniment including shredded chicken and soup into a bowl. Serve with soy sauce sambal.
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