Recipe Archives->Asian Sea->Chicken Soup 02

Spicy Chicken Soup with Garnishes (Indonesian sota ayam)
Serves 4 - 6

1 chicken, about 4 lbs
1  medium onion, diced
2 Tbsp ginger, minced
2 Tbsp garlic, minced
1 stalk lemongrass, sliced
2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp freshly ground black pepper
1 1/2 tsp freshly ground galangal
1 tsp sugar
1 cup shredded cabbage
1/4 LB bean threads, soaked in hot water until soft and transparent
1 cup diced red bell pepper
lime or lemon wedges
cucumber slices
salt, to taste
sambal, to taste

Clean and disjoint the chicken.  In a large saucepan cover chicken
parts with cold water and bring to boil. Reduce heat slightly and
cook for 5 minutes, skimming foam from surface.  When foaming stops,
add onion, ginger, garlic and lemongrass. If using whole spices,
toast coriander and cumin before grinding). Add to soup with black
pepper, galangal and sugar. Simmer until chicken is tender (about
45 minutes)r. When chicken is done, remove parts from soup and let
stand until cool enough to handle. Pull meat off bones and return
bones to pot. Shred meat by hand or with a knife and place in the
middle of a platter. Blanch cabbage in boiling water for 30 seconds
and transfer to platter with a slotted spoon. Drain bean threads,
cut into manageable lengths, and place on platter. Arrange bell
pepper, cucumber and lime wedges on platter. Skim excess fat from
soup, salt soup to taste, and strain into a heated tureen.  For
each serving, combine some chicken shreds, bean threads, cabbage,
cucumbers and peppers in a bowl and ladle in the hot soup. Squeeze
in lime juice and add sambal to taste.

Printable version: chicken-soup02.txt.