Sweet and sour sweet potato soup

Ingredients for 2 servings:

• 250 g chicken giblets, frozen
• 400 g water
• 6 g salt
• 1 tsp, levelled peppercorns, white
• 2 allspice berries
• 5 g ginger
• n. B. Chicken broth powder
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 180 g sweet potato(s), yellow
• 60 g carrot(s)
• 2 leaves Kailan (Chinese broccoli), alternatively spinach
• 2 medium-sized garlic cloves

Instructions

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

A festive soup with a rich broth. Recipe from Lombok, Indonesia.

For the broth, wash the thawed chicken giblets until the water runs clear. Place them in a 2-liter casserole dish along with the water, salt, peppercorns, crushed allspice berries, and peeled and chopped ginger. Cover and simmer gently for 30 minutes. Meanwhile, wash the sweet potatoes, carrot, and kailan. Peel the sweet potato, carrot, and garlic. Cut the sweet potato into approximately 2 cm pieces. Cut the carrot crosswise into approximately 3 mm thick slices. Separate the stems, including the midribs, from the kailan leaves and cut them crosswise into approximately 2 cm long pieces. Roughly chop the leaves. Squeeze the garlic and set aside. Add the sweet potato pieces to the broth 10 minutes before the end of cooking, and the carrot slices 5 minutes before. Remove the sweet potato pieces and carrot slices from the broth. Strain the broth and discard the remaining liquid. Add the sweet potato pieces, carrot slices, and kailan pieces to the broth and continue simmering until the sweet potatoes are tender. Stir in the kailan leaves and garlic. Season the broth with chicken stock. Dissolve the tapioca flour in the rice wine and stir the mixture into the broth. Ladle the finished soup into serving bowls and enjoy warm.