Abalonensuppe Recipe
Recipe Ingredients for Abalonensuppe
| Amount | Ingredient |
|---|---|
| 500 grams | Chicken giblets |
| 1 pc | Onion |
| 1 pc | Thumb-sized fresh ginger |
| 1 / 2 bunch | Coriander leaves |
| 1 tsp | Peppercorns |
| some | Salt |
| some | Sugar |
| L 1 | cold water |
| 125 grams | Chicken breast fillet |
| 2 tbsp | Rice wine (or sherry) |
| 150 grams | Abalone (canned) |
| 1 pc | Spring onion |
| some | Ground pepper |
Abalonensuppe Recipe Directions
Wash chicken giblets and cut the fat. Peel and coarsely chop. Peel ginger and chop. Cilantro brush, roots and remove everything with cold water over them.
Add the peppercorns and bring to a boil slowly. Skim off the foam until the broth remains clear. Season with salt and sugar minutes, cover and simmer for half 30-60.
Sifting, remove the fat with kitchen paper. Cut chicken into thin slices, rub with salt and drizzle with a little rice wine. Consider briefly. Abalone into thin thin slices.
Clean and chop green onions. Broth to the boil again, cook the chicken fillet min to first Add salt and pepper, the abalone and the spring onions, mix, boil briefly, add rice wine.
If it should go quickly, boil the abalone, chicken fillets and spring onions in a prepared chicken broth.