Prep 15 mins
Cook 1 hr
From my friend Judy Montagu's food column in the Jerusalem Post -- Without more ado, a steaming plate of murug - an Oriental chicken soup, or soupy chicken, served over rice.
- 150 g fresh crushed ginger
- 75 g fresh crushed garlic
- 1 -2 teaspoon turmeric
- salt and pepper
- 1 large onion, chopped
- 2 chicken or 2 vegetable bouillon cubes
- 24 pieces chicken sausage
- water, for the pot
- 8 -10 large potatoes, cut in half lengthways
- chopped coriander
- Place everything except the potatoes and coriander in the largest pot you have.
- Cover generously with water and cook for 3/4 hour.
- Add the potatoes and cook for a further 15-20 minutes,or until done.
- When nearly ready add the coriander.
- Serve over boiled rice, with large helpings of togetherness.
This is good, and quite different from American Jewish chicken soup. It was very gingery, and it came out quite soupy. We used a largeish knob of gingerroot sliced into large slices, subbed chicken broth for the water and bouillon, and subbed chicken thighs. It would help to know about the weight of the chicken sausages, or what is meant by a "piece" (link? slice, and if so, of what size?). We guessed too low, and so it was rather light on the chicken. We also used redskin potatoes and added the cilantro leaves to the bowls instead of to the pot. We liked it (well, DH and I did--DS wasn't so keen), but we'll probably adjust it in future. Thanks for posting, Mirj!
This was so easy to prepare and very yummy. In Australia we call this type of recipe a stew more then a soup, as there wasn't enough liquid to fill the bowl. The flavours were strong and very intense. Only substitute I made was I used sliced chicken thighs instead of chicken sausages. If I make it again I would cut the chicken into chunky bits and cut the potatoes into four quarters. Thank you Mirj