A spicy Indonesian chicken soup. Ideal as a lunch dish or served with boiled rice.
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
pepper & Salt
Clean and skin the chicken. Slowly boil in 1½ Ltr water until well done. Take meat from bone and return the bones to the water to make a stock. Shred meat and set aside. Clear stock by passing through a muslin cloth. Boil Potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes ( 2 cm thick 4 cm long ). Deep fry in hot oil. Hard boil remaining eggs and slice.
Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste. Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise Lemon grass. Add Stock, Chicken, Ketjap manis, Parsley and Lemon grass to pastemix and heat through. Add pepper and salt to taste.
Put Potato croquettes and sliced egg in bowl and laddle the soep over this.
Serve with Sambal ulek and Kecap Manis.