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.