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Chinese Chicken Soup and Crispy Spring Rolls
A fragrant Chinese chicken soup, rich in ginger, cilantro and vermicelli, served with crispy chicken spring rolls. Ideal for Ramadan or a comforting meal with Asian flavors.
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Critical Success Points
- • Simmer the broth for 50 minutes to develop the flavors.
- • Brown the chicken before adding the broth to create depth of flavor.
- • Prepare the cornstarch slurry and add it off the heat to avoid lumps.
- • Properly dry the rolls before frying to prevent them from bursting.
- • Double fry the rolls to achieve the characteristic crispiness.
Safety Warnings
- • Frying oil reaches 180 °C: handle with care to avoid burns.
- • Use kitchen gloves when removing the hot rolls from the oil.
- • Be careful of splatters during the double frying.
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