Chef's notes
Optionally you can add in rice or vermicelli And experiment with veggies
Details
- ⏲️ Prep time: 30
- 🍳 Cook time: 2h
- 🍽️ Servings: 4-6
Ingredients
- 1 whole chicken
- 3 twigs lemongrass
- 1 yellow onion
- 10 pimentberries (allspice)
- 1 laos peeled and roughly chopped
- Thumbsize piece of ginger
- 5 cloves of garlic
- 6 eggs
- Ketjap manis
- 1 habanero
- 1 bush of parsley
- Fried onions
- 200gr of bean sprouts
- Ketang (mini fries chips)
- 5 boullion cubes
Directions
- In a large souppan add 3L water and the chicken bring to boil and remove chicken after 30min
- Skim off the soup
- Add piment, lemongrass, laos, ginger, garlic, yellow onion and bouillon cubes
- Steep for a 1h-1,5h and in the mean time shred the chicken
- In a wok cook the shredded chicken till brown and crispy and set aside
- Cook 6 softboiled eggs and set aside
- In a small bowl add 5 spoons of ketjap manis and one finely diced habenero mix well
- Once the soup is finished pass it trough a sieve
- Assemble the soup bowls in the following order : beansprouts ketang chicken soup egg fried onions chopped parsley
- The ketjap/habenero mix is added to taste