Cooking theme: Lunch
Chicken Soto and Accompaniment
Ingredients
Soup (Ingredients: Soup (Chicken Soto))
Soup (Ingredients A: blended well (Chicken Soto))
Accompaniment (Bergedil) Ingredients
Accompaniment (Bergedil) Ingredients A
Chilli Padi Sauce
Garnishing
Instructions
Soup
Boil chicken with water, TUMIX® Chicken Stock Seasoning, spice bag and star anise for 30 minutes.
Remove the chicken and shred the meat into small pieces. Reserve the stock.
Heat oil in a stock pot, add bay leaves, blended ingredients (A) and AJI-SHIO® Flavoured Black Pepper. Fry until aromatic.
Add in the chicken stock, boil for another 10 minutes.
Accompaniment (Bergedil)
Stir fry minced chicken and ginger without oil until cooked. Throw away the ginger, strain and keep aside.
Mix chicken and all the ingredients (A) in a bowl, take some of the mixture and roll into a flat patty.
Dip in beaten egg and shallow fry until light brown.
Chilli Padi Sauce
Pound or blend the chilies and mix with the sauces.
Garnishing
Place some rice cake in a bowl, add the meat patty, bean sprouts and the rest of the garnishing ingredients on top. Pour in the soup and serve with chilli sauce.
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