A fragrant, comforting soup. In Indonesia, each guest assembles the soup to their liking at the table, which is the real charm of the dish.
- 1 chicken
- 1 shallot
- 1 Tbsp Balinese curry
- 1 inch slice ginger
- 1 stalk celery
- 2 tsp salt
- 2 shallots
- 4 Tbsp vegetable oil
- ½ lb bean sprouts
- 250 g Chinese rice noodles
- 2 stalks celery, with leaves
- 2 blocks tofu (optional)
- Thai pepper or Sambal Olek
- 6 hard-boiled eggs
- Ketjap manis
- Wash the chicken and remove the excess fat. Wash the giblets but do not use the liver.
- Place the chicken and giblets (except for the liver) in a pot. Cover with water and bring to a boil.
- Add the shallot, spices, ginger, celery, and salt. Cook over low heat just until the chicken is cooked and begins to fall apart (around 1 hour).
- Remove the chciken and drain the bouillon through a strainer.
- Meanwhile, slice the shallots. Heat oil on medium and cook until the shallots are well carmelized.
- Rinse the bean sprouts with boiling water and drain well.
- Cook the noodles in salted boiling water. When they are cooked, run them under cold water and drain well.
- Slice the celery stalks fine.
- Cut the tofu cubes in 1 inch slices.
- Slice the peppers fine.
- Remove the meat from the chicken and put the meat in the boiling bouillon.
- Place all the garnishes on the table and let each guest assemble their soup to their taste.