| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Banjar |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Defatted chicken broth |
| 3 |
c |
Water |
| 4 |
lg |
Flat-leaf parsley sprigs |
| 2 |
|
Fresh cilantro sprigs; roots and stems slightly crushed |
| 1 |
|
Whole chicken breast (1 to 1 1/4 lbs.); rinsed |
| 3 |
md |
Boiling potatoes (about 12 oz.); peeled and cut into 1/2-inch cubes |
| 4 |
oz |
Shallots; peeled |
| 4 |
lg |
Cloves garlic; peeled |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Peeled fresh ginger; minced |
| 1 |
ts |
Ground cardamom |
| 1 |
|
Cinnamon stick; (3 inches long) |
|
|
Coarse salt and freshly ground black peppe; to taste |
| 2 |
c |
Cooked angel hair pasta |
| 3 |
|
Hard-cooked eggs; peeled and quartered |
| 1/4 |
c |
Chopped green celery |
|
|
Leaves or fresh cilantro leaves |
| 1 |
|
Lime; thinly sliced |
INSTRUCTIONS
Combine the chicken broth, water, and parsley and cilantro sprigs in a
medium-size soup pot. Bring to a boil and add the chicken breast. Reduce
the heat and simmer, partially covered, until the chicken is just cooked
through, about 30 minutes. Remove the chicken and let cool slightly. Shred
the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and
bones. Set aside covered. Strain the broth and return it to the pot. Add
the potatoes to the broth.
Cut half the shallots and half the garlic lengthwise into very thin slices.
Heat the oil in a medium-size nonstick skillet over low heat. Add the
sliced shallots and garlic and cook, stirring, until lightly golden and
crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to
drain. Reserve for garnish. Finely mince the remaining shallots and garlic
and the ginger together with the cardamom. Add to skillet and cook
uncovered, stirring, over low heat until aromatic, 3 to 4 minutes. Add this
mixture to the broth along with the cinnamon stick, salt, and pepper. Cook
covered over medium heat until the potatoes are tender, 12 to 15 minutes.
Remove the potatoes from the broth with a slotted spoon.
To assemble, lay out 4 to 6 shallow soup or pasta bowls. Arrange the
chicken, pasta, eggs, and potatoes in sections in each bowl, so that it
resembles 4 wedges. Heat the broth until piping hot and adjust the
seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and
sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves
or cilantro atop and float a lime slice in the center of each bowl. Serves
6 as a first course, 4 as an entree.
NOTES : MAILING LIST 1995
Recipe by: All Around The World Cookbook
Posted to recipelu-digest Volume 01 Number 441 by ctlindab@mail1.nai.net on
Jan 3, 1998
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