| food | Food type | Main Ingredients | Take time | Serve |
| Thai |
noodles and Pasta |
Chicken | 30 Min | 1 place |
ingredient
- 2000 grams of chicken legs
- 12 liters water
- 500 grams of radish
- 500 grams of bitter melon
- 40 grams of dried shiitake mushrooms
- 110 grams of palm sugar
- 75 grams of noodles
- 120 grams stewed chicken leg (1 leg)
- 30 grams of stewed shiitake mushrooms
- 20 grams stewed radish
- 30 grams stewed bitter melon
- 45 grams chicken blood
- 30 grams kale
- 10 grams bean sprouts
- 10 grams fried garlic
- 200 grams of broth
- 5 grams of parsley
- 10 grams of shredded bitter melon
Preparation
- Put 12 liters of water in a pot and add the chicken legs.
- When it starts to boil, add the radish, bitter melon, and dried shiitake mushrooms soaked in water until soft, followed by the concentrated instant noodle soup, Fa Thai brand.
- Simmer for about 45 minutes, being careful not to let it boil too hard. When the time is up, add the palm sugar and continue to simmer until the sugar dissolves.
- Then scoop out the vegetables and set aside. Continue to simmer for another 15 minutes until the chicken legs are soft and tender.
- Boil the chicken blood until cooked. Scoop it up and put it in a bowl.
- Boil the noodles, bean sprouts and vegetables and put them in a bowl.
- Add the bitter melon, mushrooms, radish and chicken legs to the bowl.
- Scoop about 200 grams of soup into the bowl, sprinkle with fried garlic, sliced bitter melon and chicken blood.
- You can also garnish with chopped parsley if you like.
