← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1 kg bone-in chicken pieces
• 2 l Water
• 3 cm piece Ginger, bruised
• 2 tbsp Vegetable oil
• 4 Shallot, finely chopped
• 4 cloves Garlic, finely chopped
• ½ tsp White pepper
• ¼ tsp ground nutmeg
• 1 small cinnamon stick (optional)
• 3 Cloves (optional)
• 2 Carrot, sliced into thick rounds
• 2 Potato, peeled and cut into chunks
• 100 g Green beans, cut into 3 cm pieces
• 150 g Cabbage, roughly chopped
• 1 Tomato, cut into wedges (optional)
• 2 tsp Salt
• 1 tsp Sugar
• 2 Spring onion, sliced
• 2 sprigs celery leaves (or Chinese celery), chopped
• 2 tbsp Crispy fried shallots (optional)

Method

1. Put the chicken, water and ginger in a large pot and bring to the boil. Skim off the foam, then lower the heat and simmer for 30 min.
2. Meanwhile, heat the oil in a small pan over medium heat and fry the shallots and garlic for 2–3 min until soft and golden. Tip them into the soup with the pepper, nutmeg and the cinnamon and cloves (if using).
3. Add the carrots and potatoes and simmer for 10–12 min until almost tender.
4. Add the beans and simmer for 4 min, then the cabbage and tomato (if using) for 2–3 min more. Check the chicken is cooked through to 75°C (165°F).
5. Season with the salt and sugar, adjusting to taste. Serve in deep bowls scattered with spring onion, celery leaves and fried shallots, with rice, lime and sambal on the side.

Tips

• Fried shallots usually contain wheat flour, so skip them or check the label for gluten-free.
• Shred the chicken off the bone before serving if you are feeding children.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest Cook Me Indonesian