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Home>>East India>>Sikkim>>Cuisine>Chicken Thukpa

Chicken Thukpa

Chicken Thukpa

Ingredients
Chicken Thukpa, Chicken Thukpa cuisine, Chicken Thukpa Recipe, Chicken Thukpa East India cuisine, Chicken Thukpa Dishes
  • 2 cups rice noodles
  • 1/2 Kg chicken breasts, cut into very thin 1/8 inch slices
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup red bell peppers, thinly sliced
  • 1/2 cup celery, thinly sliced
  • 1 cup spinach, washed and cut into pieces
  • 1 cup onions, chopped
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1/2 tsp turmeric
  • 1/2 tsp szechwan pepper (timur)
  • 1/8 tsp asafetida powder (hing)
  • 1 bay leaf
  • 3 fresh chili peppers sliced
  • 2 cups tomatoes, chopped
  • 6 cups vegetable broth
  • 2 Tbsp cooking oil
  • salt and pepper to taste
  • 1 Tbsp chopped cilantro (to garnish)

Method

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Add onions, fry till light brown.
  • Add bay leaf, turmeric, garlic, ginger, chilies, timur and asafetida.
  • Stir well for a minute or so.
  • Put the pieces of chicken and brown well.
  • To the chicken mixture add tomatoes, broth, salt and pepper and cook until the chicken is tender.
  • Add carrot, red bell pepper, celery and spinach shreds; fold into the chicken soup mixture.
  • Cook for a couple of minutes until the vegetables are tender.
  • You may add more broth if a soupier consistency is desired.
  • Adjust seasoning with salt and pepper.
  • To serve, pour soup broth into a serving bowl and add the cooked rice noodles. Serve immediately.
  • Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro.
 

 More Cuisine in Sikkim

>> Steamed Momo

>> Tomato Achar

>> Vegetable Thukpa

>> Chicken Thukpa

>> Kinema Curry

>> Mesu Pickle

>> Chambray

>> Til Ko Alu

 

More Information About Sikkim

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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