Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories593.9 kcal (30%)
Total Fat35.5 g (51%)
Carbs27.6 g (11%)
Sugars6.4 g (7%)
Protein41.4 g (83%)
Sodium546.5 mg (27%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1chicken
free range, 800 gr 2 lbs chickenbreast, washed & cut in pieces
2 ltwater
2spring onions
finely sliced
2flat parsley
finely chopped
2 tspchicken broth powder
2 tspsugar
or to taste
salt
to taste
oil
to sautee spice paste
8shallots
indonesian, or 80 gr, 3 oz. french shallots, chopped
4cloves garlic
chopped
1 cmfresh ginger
chopped
1 tsppepper
or 1/2 tsp pepper powder
1stick cinnamon
approx.5 cm
5cardamom pods
slit & bruised
5cloves
3star anise
1 tspanise seeds
be carefull, not fennel sheed or caraway seeds
1nutmeg
bruised, or 1/2 tsp nutmeg powder
glass noodles
soak in a hot water
cabbage
shredded or lettuce leaves, finely sliced
bean sprouts
the brown-ends discarded
2eggs
hard boiled, halved or quartered
1lime
sliced
flat parsley
thinly sliced
2 Tbspfried shallots
crispy
20 pcseyebirds chilis
boiled
2cloves garlic
boiled
salt
to taste
water
Instructions
Step 1
1 Pour in 2.5 liter water in a deep saucepan and bring to boil over high heat.
Step 2
2 Prepare the other spice seasoning requiried.
Step 3
3 Wrap the other seasonings in a piece of cheesecloth and tie securely. (Skip this step when you prefer to boil the seasonings without wrapping it as I mentioned in the notes above).
Step 4
4 Adjust the heat into medium, *** add the chicken and the bag/other seasonings. Note *** : Add the chicken into boiled water then cook on the medium heat to get clear stock & preserve it's best taste.
Step 5
5 Cover the pan & simmer until the chicken is well cooked (about 30 minutes) & the stock has strong smell of herbs & spices. (If necessary skim off and discard the fat that floats to the water surface).
Step 6
6 While boiling the stock, prepare ingredients for the spice paste and grind/blend until smooth.
Step 7
7 Heat 2 tbsp oil in a frying pan over medium heat.
Step 8
8 Stir-fry the paste all the time until fragrant & well cooked. (The paste is ready when the colour changes from transparent to yellowish & the texture becomes scrambled, takes about 5 mins). Put aside.
Step 9
9 Test the stock taste, continue to simmer if the hearbs & spices taste hasn't met your preference.
Step 10
10 Remove the sesoning back from the saucepan or strain with the kitchen sieve (if you boiled without wrapping) to obtain clear stock.
Step 11
11 Take the chicken out of the pan, let it cool enough to handle then shred or tear into small strips. Put back to the saucepan.
Step 12
12 Add the spice paste (discard the excessive oil if necessary), chicken broth powder, salt & sugar.
Step 13
13 Add the sliced spring onions, cook briefly until just wilted. Adjust the seasoning and remove from heat.
Step 14
14 Serving Method: Put the glass noodle (or rice if used), sliced chicken in a serving bowl.
Step 15
15 Garnish with potato patties, egg then ladle with the hot soup.
Step 16
16 Sprinkle with parsley & crispy fried onions. Serve with sambal rawit if you like it spicy.
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