| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 1/2 |
l |
Water; (2 1/2 pints) |
| 1 |
sm |
Chicken; cut into 4 |
| 1 |
ts |
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 |
ts |
Turmeric |
| 1/2 |
tb |
Groundnut or olive oil |
| 2 |
tb |
Hot water |
| 4 |
tb |
Cooked rice; (optional) (4 to 5) |
| 125 |
g |
Bean sprouts rinsed; (4oz) |
| 1 |
tb |
Chopped spring onion |
| 4 |
|
Lemon slices; (4 to 8) |
| 2 |
tb |
Goreng Bawang; (crispy fried |
|
|
; shallots) |
INSTRUCTIONS
GENERAL
FOR THE PASTE
FOR THE GARNISH
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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