Ingredients with Measurements:
- 500g chicken breast, cut into small pieces
- 200g shiitake mushrooms, sliced
- 100g ear mushrooms (kuping), soaked in water and sliced
- 2 cloves garlic, minced
- 2 shallots, chopped
- 1 lemongrass, bruised
- 2 kaffir lime leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 liter chicken broth
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp sweet soy sauce
- 1 tbsp cornstarch, dissolved in 2 tbsp water
- 2 eggs, beaten
- 2 green onions, sliced
- Fried shallots and chopped cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the garlic, shallots, lemongrass, and kaffir lime leaves. Sauté until fragrant.
2. Add the chicken breast and cook until it changes color.
3. Add the shiitake mushrooms and ear mushrooms. Cook for 2-3 minutes.
4. Add the chicken broth, soy sauce, oyster sauce, sweet soy sauce, salt, and black pepper. Bring to a boil.
5. Reduce the heat and let it simmer for 10-15 minutes.
6. Add the cornstarch mixture and stir until the soup thickens.
7. Slowly pour in the beaten eggs while stirring the soup.
8. Add the green onions and turn off the heat.
9. Serve hot with fried shallots and chopped cilantro as garnish.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 15g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Shiitake mushrooms can be substituted with button mushrooms.
- Ear mushrooms can be substituted with any other type of mushroom.
Variations:
- Add some chopped tomatoes for a tangy flavor.
- Use coconut milk instead of chicken broth for a creamier soup.
Tips and tricks:
- Soak the ear mushrooms in water for at least 30 minutes before slicing.
- Use low-sodium chicken broth to reduce the sodium content.
- Adjust the seasoning according to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the soup in a bowl with a spoon and chopsticks.
Garnishes:
- Fried shallots and chopped cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too salty, add more water or chicken broth to dilute it.
Food safety advice:
- Make sure the chicken is cooked thoroughly before adding the mushrooms and other ingredients.
Food history:
- Sop Senerek Jamur Kuping is a traditional Indonesian soup that originated from Central Java.
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian