Indonesian Chilled Chicken Soup
|Chicken||4 Pound, cut up (1 Whole, 1.8 Kilogram)|
|Onion||1 , diced|
|Minced ginger||2 Tablespoon|
|Minced garlic||2 Tablespoon|
|Lemongrass stalk||1 , sliced|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Freshly ground black pepper||1 1⁄2 Teaspoon|
|Galangal||1 1⁄2 Teaspoon|
|Shredded cabbage/Chinese cabbage||1 Cup (16 tbs)|
|Bean thread noodles||1⁄4 Pound, soaked in hot water until soft|
|Diced red bell pepper||1 Cup (16 tbs)|
|Sambal bajak||1 Tablespoon (1 Recipe, Adjust Quantity As Per Taste)|
1. In a large saucepan cover chicken with cold water and bring to a boil. Reduce heat slightly and cook 5 minutes, skimming foam from the surface. Add onion, ginger, garlic, lemongrass, coriander, cumin, black pepper, galangal, and sugar. Simmer until chicken is tender (about 45 minutes).
2. When chicken is done, remove from soup and let cool. Bone and shred meat, and place in the middle of a platter.
3. Blanch cabbage in boiling water for 30 seconds, drain, and transfer to platter. Drain bean threads, and place on platter. Arrange bell pepper on platter.
4. Skim fat from soup, salt to taste, and strain. For each serving, combine some chicken, bean threads, cabbage, and peppers in a bowl and ladle in the hot soup. Add sambal to taste.
Serving size: Complete recipe
Calories 4242 Calories from Fat 2145
% Daily Value*
Total Fat 241 g370.2%
Saturated Fat 63.3 g316.6%
Trans Fat 0.2 g
Cholesterol 1215.6 mg405.2%
Sodium 1656.2 mg69%
Total Carbohydrates 118 g39.4%
Dietary Fiber 14.6 g58.5%
Sugars 20.2 g
Protein 388 g776.1%
Vitamin A 131.2% Vitamin C 401%
Calcium 48.3% Iron 130.6%
*Based on a 2000 Calorie diet