Ingredients with Measurements:
- 500g fresh egg noodles
- 500g chicken breast, sliced
- 2 liters chicken broth
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 hard-boiled eggs, sliced
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion, and sauté until fragrant.
2. Add the chicken breast and sauté until browned.
3. Add the lemongrass, kaffir lime leaves, bay leaves, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir well.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 30 minutes.
5. Remove the chicken breast from the pot and shred it using a fork.
6. Strain the broth to remove the lemongrass, kaffir lime leaves, and bay leaves.
7. Cook the fresh egg noodles in a separate pot of boiling water for 2-3 minutes. Drain and set aside.
8. To serve, place a portion of the cooked egg noodles in a bowl. Add some shredded chicken on top.
9. Ladle the hot broth over the noodles and chicken.
10. Garnish with sliced hard-boiled eggs, green onions, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Fresh egg noodles can be substituted with dried egg noodles or rice noodles.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add some vegetables such as bean sprouts, bok choy, or carrots.
- Use shrimp instead of chicken.
- Add some chili paste for a spicier version.
Tips and tricks:
- To make the broth richer, add some chicken bones or chicken feet.
- For a clearer broth, skim off any impurities that rise to the surface while simmering.
- To prevent the noodles from sticking together, rinse them with cold water after cooking and drain well.
Storage instructions:
Store the leftover broth and shredded chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and chicken in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mi Ongklok Soto in individual bowls and garnish with sliced hard-boiled eggs, green onions, and lime wedges.
Garnishes:
Sliced hard-boiled eggs, green onions, and lime wedges.
Pairings:
Serve with some crackers or fried shallots on the side.
Suggested side dishes:
Steamed rice or fried rice.
Troubleshooting advice:
- If the broth is too salty, add some water to dilute it.
- If the broth is too bland, add some salt or chicken bouillon.
Food safety advice:
- Make sure the chicken is cooked through before shredding it.
- Store the leftover broth and chicken separately in the refrigerator.
Food history:
Mi Ongklok Soto is a traditional Indonesian noodle soup that originated from Central Java.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian