Perhaps your new favorite bean dish:
(*) Ginger soup with guinea fowl breast Prepare vegetable stock (For 600 g of vegetables calculate 5 l of water) Unsalted on lowest heat setting for one night to make soup.
Pour through a sieve, continue to use liquid.
Preparation of ginger soup Cut guinea fowl meat into pieces of 1, 5 to 2 cm size. Remove the peel from half of the garlic cloves and cut them into small pieces. Fry in a little oil until light yellow, drain and set aside.
Crush the remaining garlic with corlander root in a mortar. Sauté this puree in a little oil, add chopped celery, deseeded, finely chopped chilies and peeled, shredded ginger. Increase temperature, lightly fry everything together. Add chili flakes, season with the pepper.
Pour in the hot vegetable stock. Bring to a boil. Add the meat, keep everything together for five min before boiling. Cover and let it simmer for another five minutes. Season strongly with fish sauce, sola sauce and freshly ground pepper. Bring to a boil again.
Serve in hot cups. Add bean sprouts, sprinkle coriander leaves and fried garlic.
Finally, chop the green onion and sprinkle over the soup. Serve.
(**) Guinea fowl It is inexplicable why the guinea fowl is not better known and more appreciated for its qualities. It tastes stronger than any chicken and is hardly more expensive. Its only na