Indonesian Chicken Broth Recipe
Ingredients
| Chicken stock | 6 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Ginger root slice | 1 | |
| 1/2 teaspoon laos | ||
| 1/2 teaspoon serehpoeder | ||
| 1/2 teaspoon boemboe godok | ||
| Garlic powder | 1/2 Teaspoon | |
| 1 cup julienned raw chicken | ||
| 2 ribs celery, thinly sliced on diagonal | ||
| Onion | 1/2 Cup (16 tbs), diced | |
| Peanut oil | 2 Teaspoon | |
| 2 to 3 ounces bean-thread noodles, soaked in water to cover | ||
| 10 minutes, drained and cut into 4-inch lengths | ||
| Slivered green onions | ||
Directions
Combine stock, bay leaves, ginger and seasonings.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add chicken last 10 minutes.
Remove bay leaves and ginger.
Cook celery and onion in oil, covered, 10 minutes.
Add to broth, bring to boil and cook 5 minutes.
Add bean-thread noodles and boil 2 to 3 minutes.
Adjust seasonings to taste.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add chicken last 10 minutes.
Remove bay leaves and ginger.
Cook celery and onion in oil, covered, 10 minutes.
Add to broth, bring to boil and cook 5 minutes.
Add bean-thread noodles and boil 2 to 3 minutes.
Adjust seasonings to taste.
Chef
