Recipe by Mirj
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.
Top Review by Halcyon Eve
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!
- 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
Directions See How It's Made
- 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.