Sup Jagung Telur | Sup Favorit Si Kecil | Egg Drop Soup Recipe | Better Than Takeout | Nael Onion
ranked 1 of 212 in Egg
Kaldu ayam
Ingredients
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Didihkan 2 liter air untuk kaldunya, lalu masukkan 1 potong paha ayam atau dada ayam, bagian putih 2 batang daun bawang, setengah buah bawang bombai, dan 1 sdt garam.
- Setelah mendidih, buang busa yang naik ke permukaan.
- Kecilkan apinya, tutup pancinya, lalu masak selama 30 menit dengan api kecil.
- Sisir jagung madu dari bonggolnya.
- Potong-potong 1 buah wortel.
- Iris bagian hijau daun bawang untuk taburan.
- Kocok 3 butir telur sampai rata.
- Angkat ayamnya lalu suwir-suwir dagingnya, dan sisihkan kaldunya untuk dipakai nanti.
- Didihkan kembali kaldu ayamnya.
- Masukkan jagung dan wortel yang sudah dipotong tadi.
- Bumbui dengan 1 1/2 sdt garam, 1/2 sdt lada putih bubuk, 1 sdt kecap asin, dan 1/2 sdt gula.
- Masak kurang lebih 3 menit sampai sayurannya matang.
- Masukkan ayam yang sudah disuwir.
- Tuang telur kocoknya perlahan sambil supnya diaduk supaya telurnya jadi serabut.
- Kentalkan dengan 2 sdm tepung maizena yang dilarutkan dalam 80 ml air, tuang sedikit demi sedikit sampai dapat kekentalan yang diinginkan.
- Tambahkan 1 sdt minyak wijen lalu aduk kembali.
- Matikan apinya dan sajikan dengan taburan irisan daun bawang.
Ingredients
Chicken stock:
Other ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Bring 2 litres of water to a boil for the stock, then add 1 chicken thigh or chicken breast, the white part of 2 stalks of spring onion, half an onion, and 1 tsp salt.
- Once it boils, skim off the foam that rises to the surface.
- Lower the heat, cover the pot, then cook for 30 minutes over low heat.
- Cut the kernels off 1 honey corn cob.
- Cut 1 carrot into small pieces.
- Slice the green part of the spring onion for garnish.
- Beat 3 eggs until even.
- Lift out the chicken and shred the meat, and set the stock aside to use later.
- Bring the chicken stock back to a boil.
- Add the corn and the cut carrot.
- Season with 1 1/2 tsp salt, 1/2 tsp ground white pepper, 1 tsp light soy sauce, and 1/2 tsp sugar.
- Cook for about 3 minutes until the vegetables are done.
- Add the shredded chicken.
- Pour in the beaten egg slowly while stirring the soup so the egg forms ribbons.
- Thicken with 2 tbsp cornstarch dissolved in 80 ml of water, adding it a little at a time until you reach the consistency you want.
- Add 1 tsp sesame oil and stir again.
- Turn off the heat and serve topped with sliced spring onion.
Cook Mode
Kaldu ayam
Ingredients
Sup Jagung Telur | Sup Favorit Si Kecil | Egg Drop Soup Recipe | Better Than Takeout | Nael Onion
Sup Jagung Telur | Sup Favorit Si Kecil | Egg Drop Soup Recipe | Better Than Takeout | Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Didihkan 2 liter air untuk kaldunya, lalu masukkan 1 potong paha ayam atau dada ayam, bagian putih 2 batang daun bawang, setengah buah bawang bombai, dan 1 sdt garam.
- Setelah mendidih, buang busa yang naik ke permukaan.
- Kecilkan apinya, tutup pancinya, lalu masak selama 30 menit dengan api kecil.
- Sisir jagung madu dari bonggolnya.
- Potong-potong 1 buah wortel.
- Iris bagian hijau daun bawang untuk taburan.
- Kocok 3 butir telur sampai rata.
- Angkat ayamnya lalu suwir-suwir dagingnya, dan sisihkan kaldunya untuk dipakai nanti.
- Didihkan kembali kaldu ayamnya.
- Masukkan jagung dan wortel yang sudah dipotong tadi.
- Bumbui dengan 1 1/2 sdt garam, 1/2 sdt lada putih bubuk, 1 sdt kecap asin, dan 1/2 sdt gula.
- Masak kurang lebih 3 menit sampai sayurannya matang.
- Masukkan ayam yang sudah disuwir.
- Tuang telur kocoknya perlahan sambil supnya diaduk supaya telurnya jadi serabut.
- Kentalkan dengan 2 sdm tepung maizena yang dilarutkan dalam 80 ml air, tuang sedikit demi sedikit sampai dapat kekentalan yang diinginkan.
- Tambahkan 1 sdt minyak wijen lalu aduk kembali.
- Matikan apinya dan sajikan dengan taburan irisan daun bawang.
Ingredients
Chicken stock:
Other ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Bring 2 litres of water to a boil for the stock, then add 1 chicken thigh or chicken breast, the white part of 2 stalks of spring onion, half an onion, and 1 tsp salt.
- Once it boils, skim off the foam that rises to the surface.
- Lower the heat, cover the pot, then cook for 30 minutes over low heat.
- Cut the kernels off 1 honey corn cob.
- Cut 1 carrot into small pieces.
- Slice the green part of the spring onion for garnish.
- Beat 3 eggs until even.
- Lift out the chicken and shred the meat, and set the stock aside to use later.
- Bring the chicken stock back to a boil.
- Add the corn and the cut carrot.
- Season with 1 1/2 tsp salt, 1/2 tsp ground white pepper, 1 tsp light soy sauce, and 1/2 tsp sugar.
- Cook for about 3 minutes until the vegetables are done.
- Add the shredded chicken.
- Pour in the beaten egg slowly while stirring the soup so the egg forms ribbons.
- Thicken with 2 tbsp cornstarch dissolved in 80 ml of water, adding it a little at a time until you reach the consistency you want.
- Add 1 tsp sesame oil and stir again.
- Turn off the heat and serve topped with sliced spring onion.
Cook Notes
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