Chicken soup with rice and sambal

Ingredients for 2 servings:

• 160 g chicken breast, fresh or frozen
• 1 tbsp sauce (Kecap Tim Ikan 2) in my recipes
• 4 tbsp sunflower oil
• 6 small onions, red
• 1 m.-large potatoes, waxy
• 40 g carrot(s)
• 2 leaves of white cabbage
• 2 leaves of pak choi (mustard greens)
• 600 g water
• 12 g chicken broth, granulated
• 70 g basmati rice
• 120 g water
• 2 small chili peppers, red
• 2 tbsp soy sauce, sweet, (Kecap Manis)
• 2 tbsp fried onions

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

A typical Indonesian light lunch. Recipe from Lombok, Indonesia.

Bring the rice and water to a boil, then reduce the heat and simmer with the lid on for 12 minutes until all the water is absorbed. Remove from the heat and let it rest with the lid on until ready to use. Cut the chicken breast into little finger-sized pieces and marinate with the Kecap Tim Ikan 2 for a good 30 minutes. Meanwhile, wash the vegetables and fruit. Slice the chilies crosswise into thin rings. Leave the seeds on and discard the stems. Place them in a small bowl with the soy sauce. Trim both ends of the onions, peel them, and roughly chop them. Peel the potatoes, halve them lengthwise, then halve the halves lengthwise and quarter them crosswise. Sauté the onions in 2 tablespoons of the sunflower oil until translucent. Add the potato pieces and roast until the onions begin to brown. Deglaze with the water and add the chicken stock. Simmer for 10 minutes. Trim both ends of the carrot, peel, and cut off a piece of the appropriate weight. Halve lengthwise. Cut each half into thirds lengthwise and cut crosswise into approximately 1 cm long pieces. Remove the central stalk of the white cabbage and shred the leaves into approximately 4 x 4 cm pieces. Quarter the pak choi leaves lengthwise and cut crosswise into approximately 2 cm wide strips. Add the remaining vegetables to the chicken stock and simmer for 5 minutes. Heat the remaining sunflower oil in a pan until very hot. Add the chicken pieces and sear on all sides. Divide among the serving bowls. Add the very hot chicken soup and vegetables, garnish, and serve with white rice and the sambal.