Chicken soup with chicken meatballs and vegetables

Ingredients for 2 servings:

• 500 g chicken giblets, frozen
• 600 g water
• 12 g chicken broth, strong bouillon
• 150 g boneless chicken breast, fresh or frozen
• 1 tbsp oyster sauce (saus tiram)
• 100 g dumplings (chicken meatballs), frozen, Asian shop
• 4 onions, red
• 2 medium-sized garlic cloves, fresh
• 40 g carrot(s)
• 2 leaves white cabbage, fresh
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• e.g. glutamate (Aji-No-Moto)
• 2 tbsp chives, finely chopped, fresh or frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A chicken soup served with white rice. Recipe from Lombok, Indonesia.

Rinse the thawed chicken giblets thoroughly. Boil in 1 liter of water for 5 minutes. Drain the water, rinse the giblets again in a coarse sieve, and drain well. Clean the pot. Pour the water into the pot and bring to a boil. Dissolve the chicken stock in it and add the giblets. Simmer with the lid on for 35 minutes. Meanwhile, chop the chicken breast into thumbnail-sized pieces and marinate with the oyster sauce. Cut a cross-shaped incision in half lengthwise into the thawed chicken meatballs. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, score lengthwise, and slice diagonally into approximately 3 mm thick slices. Use only unblemished leaves of the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut it crosswise into thin slices. Chop the leaves into pieces approximately 2 x 3 cm in size. Strain and discard the chicken giblets and return the broth to the pot. Optionally, add 1 tbsp of aji no moto. Add the meatballs and simmer the chicken broth gently. Heat both oils together in a wok. Add the onion and garlic pieces and stir-fry until the onions begin to brown. Add the chicken and stir-fry for 1 minute. Add the carrot and white cabbage and stir-fry for another minute. Deglaze with approximately 100 ml of the chicken broth and simmer in the pan for 1 minute. Then add to the remaining broth, mix well and season with salt and pepper. Serve hot on serving plates, garnish and enjoy.