Asian > Indonesian > Chicken > Ginger Chicken

Indonesian Ginger Chicken and Duck Blood Soup Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 liter of water
- 2 cups of duck blood
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 2 shallots, sliced
- 2 inches of ginger, sliced
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of white pepper
- 1 tablespoon of tamarind paste
- 1 tablespoon of sweet soy sauce
- 2 red chilies, sliced
- 2 green onions, sliced
- 2 tablespoons of chopped cilantro

Special equipment needed:
- Large pot
- Ladle
- Knife

Step-by-step instructions:

1. In a large pot, add the chicken pieces and water. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
2. Remove the chicken pieces from the pot and set aside.
3. Add the duck blood to the pot and stir to combine. Simmer for 10 minutes.
4. In a separate pan, heat the vegetable oil over medium heat. Add the garlic, shallots, ginger, lemongrass, and kaffir lime leaves. Saute for 2-3 minutes until fragrant.
5. Add the sauteed mixture to the pot with the duck blood. Stir to combine.
6. Add the salt, sugar, white pepper, tamarind paste, and sweet soy sauce to the pot. Stir to combine.
7. Add the chicken pieces back to the pot. Simmer for an additional 10 minutes.
8. Remove the chicken pieces from the pot and shred the meat. Discard the bones and skin.
9. Add the shredded chicken back to the pot. Stir to combine.
10. Add the sliced red chilies, green onions, and chopped cilantro to the pot. Stir to combine.
11. Serve hot with rice.


Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g

Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Duck blood can be substituted with pig's blood
- Tamarind paste can be substituted with lime juice

Variations:
- Add vegetables such as carrots, potatoes, or bok choy
- Use different types of meat such as beef or pork
- Add noodles for a heartier soup

Tips and tricks:
- Use fresh ginger for the best flavor
- Bruise the lemongrass stalks before adding them to the pot to release their flavor
- Adjust the amount of red chilies to your desired level of spiciness

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve in a large bowl with a ladle for serving.

Garnishes:
Garnish with additional sliced red chilies, green onions, and chopped cilantro.

Pairings:
Serve with steamed rice and a side of stir-fried vegetables.

Suggested side dishes:
Stir-fried vegetables, steamed rice

Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, simmer for an additional 10-15 minutes to reduce the liquid.

Food safety advice:
- Make sure to cook the chicken and duck blood thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Indonesian cuisine is known for its bold flavors and use of spices. This soup is a traditional dish that is often served during special occasions.

Flavor profiles:
Savory, spicy, tangy

Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.

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Region: Indonesian

Taste: Spicy, Savory, Tangy, Umami, Herbal, Aromatic