辣印度鸡汤
洋葱，生姜和大蒜 – 印度菜的经典风味三重奏 – 构成了这种汤的基础，当用孜然，香菜和辣椒完成时，它具有令人愉悦的辣味。一榨橙汁增添了一丝自然甜味.
资料来源：Martha Stewart Living，2010年1月
份量
配料
路线
库克的笔记
所有汤可以冷藏3天或冷冻3个月.
洋葱，生姜和大蒜 – 印度菜的经典风味三重奏 – 构成了这种汤的基础，当用孜然，香菜和辣椒完成时，它具有令人愉悦的辣味。一榨橙汁增添了一丝自然甜味.
资料来源：Martha Stewart Living，2010年1月
份量
27.04.2023 @ 00:07
This article is written in Chinese and talks about the classic trio of onion, ginger, and garlic in Indian cuisine. These ingredients form the base of a soup that is completed with cumin, coriander, and chili for a delightful spicy flavor. A splash of orange juice adds a natural sweetness to the soup. The recipe includes a whole chicken, water, salt, onions, garlic, ginger, vegetable oil, coriander seeds, cumin seeds, mustard seeds, canned tomatoes, serrano chili, and garnishes of sliced scallions and orange wedges. The cooking process involves boiling the chicken with salt, onions, garlic, and ginger, then removing the breasts and simmering the rest for 30 minutes. The soup is then strained and the chicken meat is sliced and added back in with a tomato and spice mixture. The soup can be refrigerated for 3 days or frozen for 3 months.