| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Sainsbury9 |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Water, 2 1/2 pints |
| 1 |
|
Chicken, cut into 4 |
| 1 |
t |
Salt |
| 6 |
|
Shallots or 1 large onion |
|
|
chopped |
| 3 |
|
Garlic cloves, chopped |
| 2 1/2 |
|
Cm, 1inch piece of |
|
|
fresh ginger |
|
|
peeled and chopped |
| 3 |
|
Candlenuts or 5 blanched |
|
|
almonds chopped |
| 1/4 |
t |
Turmeric |
| 1/2 |
T |
Groundnut or olive oil |
| 2 |
T |
Hot water |
| 4 |
T |
Cooked rice, optional 4 |
|
|
to 5 |
| 125 |
g |
Bean sprouts rinsed, 4oz |
| 1 |
T |
Chopped spring onion |
| 4 |
|
Lemon slices, 4 to 8 |
| 2 |
T |
Goreng Bawang, crispy fried |
|
|
shallots |
INSTRUCTIONS
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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