Lamongan Style Chicken Soup
Ingredients
- 1/2 free-range chicken
- Approximately 1.5 liters water
- 2 stalks lemongrass, white part only, bruised
- 4 kaffir lime leaves, vein removed
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 tablespoons oil for sautéing
Fine spices
- 6 shallots
- 3 cloves garlic
- 1 cm ginger
- 2 cm turmeric, roasted
- 2 candlenuts, toasted
Accompaniments
- 25 grams glass noodles, soaked and drained
- 2 stalks celery, finely sliced
- 1 tomato, chopped
- 2 tablespoons fried shallots
- 50 grams cabbage, thinly sliced
- As needed boiled eggs, halved
- As needed lime or lemon
Sambal
- 10 bird's eye chilies
- 5 red chilies
- 3 cloves garlic
- 1/4 teaspoon salt
Preparation
Boil water and chicken until boiling. Strain the stock and boil again with the chicken.
Heat oil in a pan. Sauté the fine spices, lemongrass, and lime leaves until fragrant. Pour into the chicken broth. Add salt and sugar. Cook until the chicken is done.
Remove the chicken from the broth. Fry briefly until golden. Remove and shred the chicken. Set aside.
For the sambal: Boil the bird's eye chilies, red chilies, and garlic until wilted. Remove from heat. Add salt and mash until smooth.
For serving: Prepare a bowl and arrange glass noodles, shredded chicken, celery, tomato, cabbage, fried shallots, and halved boiled eggs. Pour the hot soup over the ingredients. Serve with the sambal and a squeeze of lime for extra freshness.
