Balinese chicken soup with rice

Ingredients for 2 servings:

• 200 g chicken breast fillet(s), fresh or frozen
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 70 g basmati rice
• 130 g coconut water
• 2 g chicken broth, granulated
• 1 tbsp rice wine vinegar, clear, mild
• 1 tbsp butter
• 4 small onions, red
• 3 medium-sized garlic cloves
• 10 g ginger
• 40 g carrot(s)
• 10 g lemongrass
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 2 tbsp sunflower oil
• 400 g water
• 8 g chicken broth, granulated
• 12 snow peas
• 2 m.-large tomato(s)
• n. B. flowers and leaves

Instructions

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

Chicken soup with vegetables and garnished with coconut rice. Elaborate but delicious, the Bali dish. Recipe from Bali, Indonesia.

Freeze the fresh chicken breast for a while and let the frozen product thaw. Cut across the grain into slices about 5 mm thick and then cut these into pieces about 2 x 2 cm and set aside. Wash the rice, strain it, and drain well. Bring to a boil with the remaining ingredients, stir well, and simmer gently with the lid on for 12 minutes. Remove from the heat and let it simmer for 30 minutes. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, cut them into thin slices, and then chop them into strips. Weigh the frozen product and thaw it. Wash the carrot, trim both ends, peel it, and slice it into approximately 3 mm thick slices using a corrugated grater. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white or light green parts. Cut these into thin slices. Remove the outer green leaves if necessary. Weigh and thaw the frozen goods. Wash the red chili peppers, remove the stems, halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into pieces approximately 1 cm wide. Wash the small green chili, cut lengthwise, and remove the seeds. Cut crosswise into thin strips. Discard the stem and seeds. Wash the snow peas, trim both ends, and pull off the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Wash the tomatoes, remove the stems, skin, quarter lengthwise, remove the seeds, and halve the quarters lengthwise and crosswise. Heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the garlic and mix briefly. Then add the carrots and lemongrass and stir-fry for 30 seconds. Finally, add the peppers and chili and stir-fry briefly. Remove from the wok and keep ready. Add the sunflower and sesame oil to the wok and heat, then add the meat pieces and stir-fry for 2 minutes. Remove from the wok and transfer to serving bowls. Transfer the rice to separate bowls and garnish with vegetable pieces. Add the water to the wok and bring to a boil. Dissolve the chicken stock in it and add the snow peas. After 1 minute, add the roasted vegetables and tomatoes. Bring the soup to a boil, remove from the heat, and pour over the meat pieces. Serve warm and enjoy.