Spicy Chicken Soup with Garnishes Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Spicy Chicken Soup....you'll find more recipes like this in our Recipe pages

Spicy Chicken Soup with Garnishes
The Indonesian version to chicken noodle soup is sota ayam, a fragrant bowl of chicken shreds, bean threads and assorted vegetables seasoned to each diner's taste with lime juice and sambal
Serves 4 - 6
1	chicken, about 4 lb
1	medium onion, diced
2 tbsp	ginger, minced
2 tbsp	garlic, minced
1	stalk lemongrass, sliced
2 tsp	ground coriander
1 tsp	ground cumin
1 1/2 tsp	freshly ground black pepper
1 1/2 tsp	freshly ground galangal
1 tsp	sugar
1 cup	shredded cabbage
1/4 LB	bean threads, soaked in hot water until soft and transparent
1 cup	diced red bell pepper
-	lime or lemon wedges
-	cucumber slices
-	salt, to taste
-	sambal, to taste

-	Clean and disjoint the chicken
-	In a large saucepan cover chicken parts with cold water and bring to boil
-	Reduce heat slightly and cook for 5 minutes, skimming foam from surface

-	When foaming stops, add onion, ginger, garlic and lemongrass If using whole spices, toast coriander and cumin before grinding)
-	Add to soup with black pepper, galangal and sugar
-	Simmer until chicken is tender (about 45 minutes)

-	When chicken is done, remove parts from soup and let stand until cool enough to handle
-	Pull meat off bones and return bones to pot
-	Shred meat by hand or with a knife and place in the middle of a platter

-	Blanch cabbage in boiling water for 30 seconds and transfer to platter with a slotted spoon
-	Drain bean threads, cut into manageable lengths, and place on platter
-	Arrange bell pepper, cucumber and lime wedges on platter

-	Skim excess fat from soup, salt soup to taste, and strain into a heated tureen
-	For each serving, combine some chicken shreds, bean threads, cabbage, cucumbers and peppers in a bowl and ladle in the hot soup
-	Squeeze in lime juice and add sambal to taste

_________________________________________________________________________