Mildly spiced indonesian chicken soup

Yield: 4 servings

Measure Ingredient
1½ litre Water; (2 1/2 pints)
1 small Chicken; cut into 4
1 teaspoon Salt
6 \N Shallots or 1 large onion; chopped
3 \N Garlic cloves; chopped
2½ \N Cm; (1inch) piece of
\N \N ; fresh ginger,
\N \N ; peeled and chopped
3 \N Candlenuts or 5 blanched almonds; chopped
¼ teaspoon Turmeric
½ tablespoon Groundnut or olive oil
2 tablespoons Hot water
4 tablespoons Cooked rice; (optional) (4 to 5)
125 grams Bean sprouts rinsed; (4oz)
1 tablespoon Chopped spring onion
4 \N Lemon slices; (4 to 8)
2 tablespoons Goreng Bawang; (crispy fried
\N \N ; shallots)




Heat the water in a large pan until it is boiling. Put in the chicken pieces and the salt. Simmer for 50 minutes.

Put all the ingredients for the paste into a blender and blend for a few seconds only. Transfer this rough paste into a bowl and keep aside.

When the meat is cooked, strain off the stock from the pan and keep if for later. When cool enough to handle, shred the meat into small pieces, and throw away any fat but keep the bones.

Put the paste from the bowl into a clean saucepan, heat and stir all the time for 3 minutes. Add the chicken bones and half of the stock. Cover the pan and let it simmer for 15 minutes.

Strain the stock into another saucepan, and add the other half of the stock. Simmer the stock for 15 minutes, skimming if necessary.

Put in the chicken meat and continue to simmer for another 5 minutes.

Adjust the seasoning.

To serve, if this is to be a one-dish meal, put some boiled rice into the bowls. Divide the garnish (except the fried shallots) among the bowls, then ladle the hot soup and the chicken pieces into them. Sprinkle each bowl with fried shallots, and serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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