Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of white pepper
- 2 tablespoons of vegetable oil
- 5 cloves of garlic, minced
- 5 shallots, sliced
- 3 red chilies, sliced
- 1 tomato, diced
- 1 tablespoon of tamarind paste
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of fish sauce
- 1 tablespoon of lime juice
- 1 cup of bean sprouts
- 1 cup of chopped cabbage
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 1 cup of sliced green onions
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
- Wooden spoon
Step-by-step instructions:
1. In a large pot, add the chicken pieces, water, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and white pepper. Bring to a boil and then reduce heat to low. Let simmer for 30 minutes.
2. In a separate pan, heat the vegetable oil over medium heat. Add the garlic, shallots, and red chilies. Cook until fragrant, about 2 minutes.
3. Add the tomato, tamarind paste, sweet soy sauce, fish sauce, and lime juice to the pan. Stir well and let simmer for 5 minutes.
4. Add the mixture from the pan to the pot with the chicken. Let simmer for an additional 30 minutes.
5. Add the bean sprouts, cabbage, carrots, celery, and green onions to the pot. Let simmer for 5 minutes.
6. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 15g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add noodles or rice to make it a heartier meal.
- Add different vegetables such as mushrooms or bok choy.
- Add more spice by adding more red chilies or chili flakes.
Tips and tricks:
- To save time, use pre-cut chicken pieces.
- Use a slotted spoon to remove any foam or impurities that rise to the surface while simmering.
- Adjust seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a large bowl with a ladle. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more water.
- If the soup is too sour, add more sugar.
- If the soup is too spicy, add more vegetables or coconut milk to balance the heat.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kuluban chicken soup is a traditional Indonesian soup that is often served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot as a main dish.
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