Sop Ayam ala Dewi Ayu

Ingredients for 2 servings:

• 300 g chicken thighs, fresh or frozen
• 100 g mung bean sprouts
• 1 small pak choi
• 1 small carrot(s)
• 2 cm ginger, fresh
• 1 small chili pepper(s), green
• 50 g glass noodles
• 12 g chicken stock powder
• 1 tbsp oyster sauce (Saos Tiram)
• 1 tsp black pepper, from the mill
• 1 ½ liters of frying oil
• 1 leaf of pak choi (see above)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

A chicken soup with glass noodles and vegetables, Dewi Ayu style.

Wash the fresh or thawed chicken thighs and cook in 600g of water with 12g of instant chicken stock for 30 minutes. Strain and set aside the chicken stock. Dry the chicken thighs. Heat the frying oil to 220°C and brown the chicken thighs in batches (max. 3 per batch). Drain on kitchen paper and let cool. Wash the mung bean sprouts. Separate the bok choy leaves from the stalk, wash them, and cut the leaves into bite-sized pieces, separating the white and green parts. Finely chop the separated bok choy leaf for garnishing. Wash the carrot, peel it, and slice it crosswise into thin strips. Peel the ginger and slice it crosswise into thin slices. Wash the small green chili and slice it crosswise into thin rings. Leave the seeds in and discard the stem. Soak the glass noodles in 200g of the chicken stock and chop them into small pieces. Remove the bones from the chicken thighs. Strain the soaked glass noodles. Add the broth to the remaining broth and bring to a boil. Add all the prepared vegetables to the broth and simmer for 10 minutes. Add the oyster sauce and black pepper. Season with salt. Add the chicken, glass noodles, and mung bean sprouts, bring to a boil, and immediately remove from the heat. Ladle the soup into serving bowls, garnish, and serve hot.