Recipe No 120 soup

Chicken soup with vegetables and eggs

This Balinese soup, jukut siap, works perfectly as a first course with a light fish mains.
Time

Prep:

Total:

Difficulty
very easy
Yield
2–3 serves • 1500 g
Special equipment
sous vide
Metric Imperial

Processes

  • Chicken breast
    180 g
  1. 01
    Cook sous vide at 58°C / 136°F for . (Alternatively, bring stock from to boil then remove from heat, add chicken breast and cover for .)
  2. 02
    Shred finely.
  3. 03
    Set aside.

  • Chicken stock
    1500 g
  1. 04
    Bring to the boil.

  • Balinese spice paste for chicken (½ cup)
    125 g
  • Salam leaves (1 leaf)
    1 g
  • Kaffir lime leaves, bruised (1 leaf)
    1 g
  • Chili, red (2 small)
    10 g
  • Black pepper (½ tsp)
    1.5 g
  1. 05
    Add to boiling stock .
  2. 06
    Reduce to 750 g / 26.5 oz.

  • Cabbage (1 cup)
    100 g
  • Bean sprouts, rinsed to clean (½ cup)
    100 g
  • Celery, sliced (5½ stalk)
    25 g
  • Scallions, finely sliced (5 small)
    25 g
  1. 07
    Add to reduced stock .
  2. 08
    Simmer .

  • Mung bean vermicelli (glass noodles), blanched and drained
    50 g
  1. 09
    Place in the bottom of serving bowls.
  2. 10
    Top with shredded chicken .
  3. 11
    Pour over the broth .

  • Eggs, hard boiled (2 eggs)
    140 g
  • Fried shallots
    10 g
  1. 12
    Garnish and serve.

Notes

Salam leaves can be hard to find and can be omitted.

Making ahead

Sous vide the chicken and continue up to step 06. Hard boil the eggs and deep fry the shallots (they can also be purchased) . Prepare the cabbage, sprouts, celery and scallions and refrigerate in air-tight containers.

Storing

can be kept for 3 days in the refrigerator, but quality will diminish

Categorisation

Category
soup
Meal
entrée starter
Cuisine
bali
Diet
omnivorous
Tags
balinese soup salam