I N G R E D I E N T S
- 1 whole chicken
- 3tbsp vegetable oil
- 2 lemongrass stalks, crushed
- 3 pieces of lime leaves
- 1tbsp powdered chicken stock
- 1tsp sugar
S P I C E S 1
- 7 shallots
- 5 cloves of garlic
- 2tsp salt
- 1tsp white pepper
S P I C E S 2
- 2 candlenuts
- 3 cm turmeric
- 3 cm galangal
- 1 cm ginger
C O M P L E M E N T S
- 200gr bean sprouts or cabbages
- 100gr vermicelli soak hot water until soft
- 2 boiled eggs, peeled, cut into pieces
- fried onion
- chopped celery
- chili sauce
- lime
- soy sauce
- koya
H O W T O P R E P A R E
- Boil the whole chicken to make broth from it. When it’s done I normally put the chicken into the oven to get some color on the skin.
- Remove the chicken meat then roughly shred the meat and set aside
- Meanwhile, put all the spices 2 into your frying pan, fry them for a while without oil until the you smell the aroma.
- Then put it all in into blender and blends it until they are smooth, add a lil bit of water.
- Saute the spices 2 and add spices 1 until you can smell the fragrant.
- Add bay leaves, lime leaves, lemongrass, broth powder and sugar. Mix well.
- When it’s done put everything into the chicken broth soup and cook it for a while.
- Remove, put in the chicken stew, continue to cook until the chicken is tender.
- Arrange the vermicelli, bean sprouts, shredded chicken and eggs in a bowl.
- Flush with hot broth.
- Serve with complement.