Monday, August 17, 2009

Thai Soup

Chicken (Murgh) stock 6 to 8 cup
National Chinese Salt 2 tablespoon
White pepper (Sufaid Mirch) 1/2 teaspoon
Lemon (Neembu) juice 6 tablespoon
Chicken (Murgh) bones 1 cup
National Synthetic Vinegar (White) White 2 tablespoon
Sugar (Cheeni/Shakar) 1 teaspoon
Green Chillies (Hari Mirch) 4 count
Rice (Chaval) 2 tablespoon

Soak rice in water after washing and drain the water after 30 minutes. Fry the rice in frying pan. Add in rice, chicken stock and rest of the ingredients and boil the mixture on low heat for 20 minutes. Serve hot.

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