Ingredients with Measurements:
- 500g boneless chicken breast, sliced
- 200g shiitake mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1 liter chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the mushrooms, carrots, and celery and stir to combine.
4. Add the salt, black pepper, coriander, cumin, turmeric, paprika, and chili flakes and stir to coat the vegetables and chicken.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let simmer for 20 minutes.
6. Add the soy sauce, fish sauce, and lime juice and stir to combine.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 12g
- Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Soy sauce can be substituted with tamari sauce for a gluten-free option.
- Fish sauce can be substituted with soy sauce for a vegetarian option.
Variations:
- Add noodles or rice to make it a more filling meal.
- Add more vegetables such as bok choy or spinach for added nutrition.
- Use different spices to change the flavor profile, such as curry powder or garam masala.
Tips and tricks:
- To save time, use pre-sliced mushrooms and pre-chopped onions and garlic.
- Use a sharp knife to slice the chicken thinly for even cooking.
- Taste the soup as you go and adjust seasoning as needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Sop Ayam Jamur is a popular Indonesian soup that is often served as a comfort food.
Flavor profiles:
- Savory
- Umami
- Spicy
- Tangy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian