John Myers
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Balinese Chicken Soup with Rice
The perfect balinese chicken soup with rice recipe with a picture and simple step-by-step instructions.
For the rice:
- 2 tbsp Sunflower oil
- 2 tbsp Sesame oil, light
- 70 G Basmati rice, dry
- 130 g Coconut water
- 2 g Chicken broth, Kraft bouillon
- 1 tbsp Rice wine vinegar, clear, mild
For the broth:
- 4 Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 10 g Ginger
- 40 g Carrots
- 10 g Lemongrass, thinly sliced, fresh or frozen
- 1 Hot peppers, red, long, mild
- 1 Chilli, green, hot or frozen
- 2 tbsp Sunflower oil
- 400 g Coconut water, (Asian shop, drinks)
- 8 g Chicken broth, Kraft bouillon
- 12 Snow peas
- 2 Tomatoes, red, fully ripe
- Freeze the fresh chicken breast a little and let frozen food thaw. Cut across the fibers into approx. 5 mm thick slices and cut them into pieces approx. 2 x 2 cm in size and keep them ready.
- Wash the rice, strain it and let it drain well. Bring to the boil with the remaining ingredients, stir well and gently simmer with the lid on for 12 minutes. Remove from heat and let ripen for 30 minutes.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger, cut into thin slices and cut them into strips. Weigh and thaw frozen goods. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide.
- Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains. Wash the snow peas, cut off both ends and pull off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash the tomatoes, remove the stalks, peel them, quarter lengthways, core and halve the quarters lengthways and crossways.
- Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the garlic and mix in briefly. Then add the carrots and lemongrass and stir-fry for 30 seconds. Finally add the peppers and chilli and stir-fry briefly. Take out of the wok and have it ready.
- Put the sunflower oil and sesame oil in the wok, heat, then add the pieces of meat and stir-fry for 2 minutes. Remove from the wok and place in the serving bowls.
- Put the rice in extra bowls and garnish with pieces of vegetables. Put the water in the wok and bring to the boil. Dissolve the chicken stock in it and add snow peas. After 1 minute, add the roasted vegetables and tomatoes.
- Bring the soup to the boil, remove from the stove and pour over the meat, serve warm and enjoy.
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