Indonesian Chicken Broth
|Chicken stock||6 Cup (96 tbs)|
|Ginger root slice||1|
|Laos powder||1⁄2 Teaspoon|
|Sereh powder||1⁄2 Teaspoon|
|Boemboe godok||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Julienned chicken||1 Cup (16 tbs) (Raw)|
|Celery ribs||2 , thinly sliced on diagonal|
|Diced onion||1⁄2 Cup (8 tbs)|
|Peanut oil||2 Teaspoon|
|Bean thread noodles||3 Ounce, soaked in water to cover 10 minutes, drained and cut into 4-inch lengths|
|Slivered green onions||1⁄4 Cup (4 tbs)|
Combine stock, bay leaves, ginger and seasonings.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add chicken last 10 minutes.
Remove bay leaves and ginger.
Cook celery and onion in oil, covered, 10 minutes.
Add to broth, bring to boil and cook 5 minutes.
Add bean-thread noodles and boil 2 to 3 minutes.
Adjust seasonings to taste.