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Chicken Soup with Chicken Feet and Boiled Eggs

Chicken Soup with Chicken Feet and Boiled Eggs 

Ingredients:

  • 1/4 kg chicken (breast part)
  • 25 grams vermicelli (brew and drain)
  • 25 grams bean sprouts (brew and drain)
  • 1/2 liter water
  • Oil (for frying)
  • 3 cloves garlic
  • 1 cm ginger
  • 2 lime leaves
  • 2 candlenuts
  • 1 cm turmeric
  • 1 stalk lemongrass (crushed)
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 boiled eggs (for topping)
  • Chicken feet (for topping)

Instructions:

  1. Boil the Chicken:
    • In a pot, add 1/2 liter of water, and bring it to a boil. Add the chicken breast, galangal (or ginger if galangal isn’t available), and bay leaves.
    • Cook until the chicken is tender. Once cooked, remove the chicken and set it aside.
    • Strain and reserve the chicken broth.
  2. Prepare the Chicken:
    • After removing the chicken, fry it in oil until it is half-dried. This adds a crispy texture.
    • Shred the chicken meat into fine pieces.
  3. Prepare the Aromatics:
    • In a pan, heat some oil and sauté the following ground spices until fragrant:
      • Garlic (3 cloves)
      • Ginger (1 cm piece)
      • Turmeric (1 cm piece)
      • Candlenuts (2)
    • Once fragrant, add this sautéed mixture to the chicken broth. Add crushed lemongrass, lime leaves, pepper, and salt.
    • Bring to a boil, then remove from heat. Your broth is now ready.
  4. Assemble the Soup:
    • In a bowl, arrange a layer of vermicelli and bean sprouts.
    • Add the shredded chicken on top.
    • Pour the prepared soto sauce (the chicken broth with spices) over the ingredients in the bowl.
    • Garnish the soup with boiled chicken feet and boiled eggs.
  5. Serve:
    • Serve the soup hot, garnished with the boiled eggs and chicken feet for an added texture and richness.

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