Bakso Ayam Istimewa

Ingredients for 6 servings:

• 300 g chicken, finely chopped
• 2 slices of dry white toast
• 2 m.-sized eggs
• ½ m.-sized carrot(s)
• 3 medium-sized garlic cloves, fresh
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp black pepper, freshly ground
• 1 tsp mace powder
• 1 tsp cardamom powder
• 2 tsp Sambal (Sambal Cabe Rawit Hijau)
• 5 g glutamate
• 6 g instant chicken broth
• 4 tbsp olive oil, green
• 1 tsp sugar, white, fine
• 40 g tapioca flour
• 10 g baking powder
• 1 liter of water
• 20 g instant chicken broth
• 4 tbsp oil, neutral
• e.g. celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Delicious chicken meat balls with carrot threads, recipe from Lombok, Indonesia.

Cut the white bread into small cubes. Crack the eggs, whisk them with the instant chicken stock, and pour over the white bread. Wash, peel, and julienne the carrot. Crush the garlic cloves and wash the fresh celery leaves, shake them dry, tear off the leaves, and chop them. Knead the white bread cubes into a paste. Place the minced chicken and the white bread mixture in a mixing bowl. Add all the ingredients, from carrot to sugar, and mix until smooth. Now add the tapioca flour in portions and stir in. Bring one liter of water to a boil in a large pot and dissolve the chicken stock. Add the oil and reduce the heat to low. Finally, mix the baking powder into the raw bakso mixture. Form the bakso mixture into balls and cook them in the simmering chicken stock. The stock can be used as the base for a bakso soup. All you need are celery leaves and glass noodles. The bakso balls are frozen for later use in a variety of dishes (not just bakso ayam soup), such as Cap Cay Ayam or Sate Bakso Ayam. Note: Sambal Cabe Rawit Hijau is not only very spicy but also very flavorful. Sambal Oelek or Sambal Banjak are not comparable. The word bakso is used synonymously for the dumpling, as well as for the soup.