Kenikir Soup
Ingredients
- 200 g kenikir leaves, wash and chop into small pieces
- 1/2 chicken
- 3 pairs of chicken legs
- 100 ml coconut milk from 1/4 coconut
- 1 L water
- 1 tbsp corn starch
- Seasoning:
- 3 garlic cloves - smacked and minced
- 1 onion - finely chopped
- 5 cm ginger - bruised
- 1 tsp salt
- 1/2 tsp pepper
Cooking Instructions
- Make the broth by simmering the chicken and chicken feet with spices until they're tender and the broth is flavourful. Remove and shred the chicken meat, then set aside.
- Add the kenikir leaves into the broth and cook until supple, then remove from heat. Set aside the chicken feet as well.
- Once the kenikir leaves and broth have cooled, put them in a blender and process until smooth. You can also blend the chicken meat or serve it as an optional addition to the soup.
- In a pot, combine the blended mixture with coconut milk and corn starch. Cook, stirring constantly, until the soup thickens. Taste and adjust the seasoning as needed.
- Kenikir soup is now ready to be served warm.
- Did you know? This beautiful flowering kenikir plant has leaves that contain beneficial substances such as essential oils, flavonoids, saponins, tannins, pilophenols, and alkanoids. Additionally, it contains numerous vitamins, offering a plethora of health benefits.
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