September 03, 2007

Chicken Balls in Clear Soup Noodles



Tami of Running with Tweezers is sending invitation for all of us to cook Super Soup Challenge in the honour of her Mum. I cook soup usually when the day is getting nippy, but do you know that in Indonesia people can eat soup just at anytime of the year! The most popular clear soup is bakso (meatballs) which I posted earlier. Other than that, there's always vegetable soup with any combinations like sliced sausages, bakso, even pasta.

This time I am making chicken balls in clear soup, eaten with noodles and rice vermicelli, sprinkled with chopped spring onions and raw bok choy or choy sum or whatever greens you may find, there's always an adventure! My soup is not as garlicy as bakso made with original recipe, but the taste is enhanced by good home-made fresh stock I made from free-range farm chicken carcass and vegetables.

Chicken Balls in Clear Soup Noodles

Noodles: 2 balls egg noodles

Cook noodles following the instructions. Drain well.

Chicken Balls: 300g chicken mince, 3 cloves garlic, minced, 1 tsp baking powder, 1 tsp potato starch, salt, pepper

Process them until smooth. Roll into balls. Cook in the boiling water until floating. Remove and drain.

Stock: 1 chicken carcass, roughly chopped: 1 carrot, 4 button mushrooms, 1 large brown onion, 1 large leek, 3 sticks celeries (I also used the leaves and my celeries are smaller than those in the supermarket. If you buy one in the supermarket, you just need one stick), 1 sprig rosemary, 1 sprig thyme, 2 sprigs parsley, 5 whole black peppercorns, 3 cloves garlic, bruised, 1.5 ltr water

Put them together in a large saucepan. Bring to the boil, then simmer for about 2 hours or until the water is reduced to half. Skim off any fat or scums. Sieve through, and use it. If you don't use most of them, you can freeze them in cubes.

Soup: 1 pak choy, cut lengthwise, 2 spring onions, slice thinly, 2 cloves garlic, minced, 1 litre fresh chicken stock, 2 cm fresh ginger, 500ml water, salt and pepper

Boil the water and stock together, add the minced garlic. Season with salt and pepper. Add in the chicken balls.

Assemble: Cut noodles with kitchen scissors for the desired length. Put them in the bowl. Ladle the clear soup into the bowl with chicken balls. Add in pak choy, and sliced spring onions.

4 comments:

Hillary said...

I like to call this sort of thing Matzo Ball Soup....and I want some right now because I have a cold and that's generally what makes me feel at least an ounce better.

Arfi Binsted said...

Oh, Hillary, I hope you're alright! Soup is the liquid food many would choose when they get cold. Get well soon!

Andaliman said...

mbak Arfi aku mauuuu

maybahay said...

this soup looks great and nourishing. these are my kind of food-comforting. i'm sure it's very delicious.