Madurese Chicken Soup
Origin: Madura Island, East Java Province
- 1 kg chicken, washed, cut in big pieces
- 100 g shrimps / prawns, discard shells, smoothly blended
- 2 l water
- 1 pc lime, save the juice
- 2 stem lemon grass, outer leaves discarded, bruished
- 5 pc kaffir-lime leaves, discard the ribs of the leaves
- 1 tsp chicken broth powder (optional)
- 300 ml oil for deep-frying
- 1 pc lime, halved, squeeze onto the soup
- 2 tsp sugar or to taste
Spices for the paste
- 7 gloves garlic, chopped
- 3 cm fresh ginger, chopped
- 2 cm fresh turmeric or 2 tsp turmeric powder
- 5 pc candlenuts, roughly chopped
- 1 tsp pepper
- 2 tsp salt or to taste
- 4 pc potatoes, peeled, very thiny sliced, deep fried
- 4 pc hard boiled eggs, halved or quartered
- bean sprouts, the brown-ends discarded
- 2 pc spring onions, thiny sliced
- flat parsley, chopped
- 2-3 pc limes, quartered
- Indonesian sweet soya sauce / Kecap Manis, to taste
Sambal, if preferred
- 10 pc small red chillies / bird chillies, boiled & pounded
- 50 ml soup
Madurese Chicken Soup
- Peel off the shrimp sheels, rinse in cols water and blend until smooth. Mix with approx.100 ml/4 fl.0z of cold water, squeeze it with your hand so that the broth comes out. Strain with kitchen sieve.
- Pour in 2.5 liter water in a deep saucepan, add the shrimp's broth. Attention: Add while the water still cold, otherwise the shrimp's broth will turn out like granule when you add it in hot/boiled water. Bring to boil.
- Adjust the heat into medium, *** add the chicken and simmer until the chicken well cooked. (If necessary skim off and discard the fat that floats to the water surface). Set aside to drain. Keep the stock.
- Prepare all ingredients for the paste, cut or into smaller pieces if necessary, specialy for candlenuts. Ground the pepper with mortar until smooth.
- Put all ingredients for the spice paste in grinding stone or food processor & grind/blend until smooth. (If necessery add a little bit oil in the food processor to help the blending process).
- Heat 2 tbsp oil in a frying pan (Don't add oil if already added in a blender during the blending process).
- Add the paste, lemon grass & kaffir-lime leaves.
- Stir-fry the paste all the time until fragrant & well cooked. Note: The paste is ready when the colour changes from yellow to orange & the texture becomes scrambled, takes about 5-10 mins).
- Transfer the paste together with the herbs & leaves into the deep saucepan/chicken stock.
- Add the lime juice & chicken broth powder. Bring over medium heat to boil, then cook for about 30 minutes until the chicken is tender. Stir occasionally.
- Adjust the seasoning, add salt & sugar to taste. Kept the soup pipping hot.
- Meanwhile, peel off potatoes, quartered and slice thinly. Soak into cold water, add some salt and a bit backing soda (if available) to make it crispy. Set aside to drain.
- Fried Potatoe Chips: Heat 300 ml oil in a frying pan and deep-fry the sliced potatoes until golden brown. Set aside to drain. (If preferred you can deep-fry the chicken with Friteuse)
- When the chickens are tender enaugh, take them out from the pan, set aside to drain.
- Set aside to drain or pat dry with kitchen paper. Shred or slice thinly.
- Prepare all the condiment and garnish ingredients.
- Serving Method: Put the glass noodle (or rice if used), sliced chicken in a individual serving bowl. Garnish with spring onion, bean sprout & egg then ladle with the hot soup.
- Sprinkle with parsley & fried potatoe chips. Serve with lime juice, kecap manis and sambal rawit if you like it spicy.
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