John Myers
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Exotic Hot Chicken Soup Candi Dasa
The perfect exotic hot chicken soup candi dasa recipe with a picture and simple step-by-step instructions.
For the marinade:
- 3 medium-sized Cloves of garlic, fresh
- 1 tbsp Springroll Sauce, Thailand
- 1 tbsp Soy sauce, sweet
- 2 tbsp Kecap Tim Ikan (URL see step 9)
For the broth:
- 1 kg Chicken, fresh or frozen
- 1 liter Water
- 1 bunch Soup greens
- 20 g Ginger, sliced, fresh or frozen
- 10 g Galangal, sliced, fresh or frozen
- 1 Stalk Lemongrass, fresh
- 2 tbsp Lime juice, fresh
- 2 Kaffir lime leaves, fresh or frozen
- 10 g Vegetable broth, Kraft bouillon
- 8 g Shrimp paste (terasi udang)
For the vegetable garnish:
- 1 medium-sized Carrot
- 1 Spring onion
- 0,5 pole Leeks, only the white part
- 2 medium-sized Potatoes, waxy
- 1 Hot peppers, red, long, mild
- 3 tbsp Celery stalks, fresh or frozen
- 2 small Chilli, green, fresh or frozen
- 3 tbsp Sunflower oil
- 2 small Chillies, green, fresh or frozen
Also:
- Flour for sprinkling
- Sunflower oil
- For the marinade, squeeze the garlic cloves and mix with the remaining ingredients. Freeze the fresh chicken breast a little, allow frozen food to thaw. Cut into 4 mm thin, small cutlets across the grain and drizzle with the marinade.
- Rinse the thawed or fresh chicken and let it simmer with the lid on with 1 liter of water for minutes. Take off the stove, let it cool down a little, pour off the water, rinse the chicken again and put 1 liter of water back into the cleaned saucepan (with the lid). Wash and chop the soup greens.
- Cut the fresh, washed and peeled ginger and galangal crosswise into thin slices. Weigh and thaw frozen goods. For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
- Wash the kaffir lime leaves and use them whole. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
- Put all the ingredients for the broth in the saucepan and bring to the boil. Reduce the heat to the simmer and add the vegetable stock and the crumbled shrimp paste. Simmer for at least 3 hours, reducing the liquid by half. Remove from heat, let cool down a little, strain with a fine sieve. Discard the material to be sieved and filter the broth over a fresh tea towel.
- In the meantime, prepare the ingredients for the vegetable garnish. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately. Wash the leek and use only the white part. Cut this into approx. 10 mm wide rings. Wash and peel the potatoes, cut in half lengthways, halves lengthways and quarter across. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut across into pieces approx. 1 cm wide. Wash the fresh celery, shake dry, pluck the flawless leaves and set aside. Remove the remaining leaves from the stems and cut across into 6 mm wide rolls. Freeze leftover goods. Weigh frozen goods and allow to thaw. Wash the small, green chillies and use them whole.
- Strain the marinade from the chicken breast fillets. Leave attached pieces of garlic. Lay out the fillets on a plate and sprinkle with a little flour. Fry briefly in a pan with sunflower oil and distribute on the serving plates.
- Bring the filtered stock to a simmer, add the potatoes and chillies and after 4 minutes add the carrots and celery stalks. After another 4 minutes, add the leeks, peppers and the white parts of the spring onions to the simmer. Simmer for another 8 minutes, then add the green parts of the spring onions. Remove from heat, season with salt and pepper, place in the serving plates and serve hot with rice.
- URL for: Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce
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