Chicken Soup with Potato Patties
This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched bean sprouts, wedges of hard-cooked egg, noodles, sprigs of Chinese celery and crisp fried shallot flakes are some of the customary additions. Prepare as many of the garnishes as you like.
- 1 chicken, 2½ lbs (1.25 kg), cut up
- 3 leafy celery tops
- 1 yellow onion, quartered
- 2 cinnamon sticks
- 2 cardamom pods
- 3 lemongrass stalks, tender heart section only, coarsely chopped
- 4 fresh or 2 dried galangal slices, about 1 inch (2.5 cm) in diameter; soak dried slices in water for 30 minutes, then drain and chop
- 1 yellow onion, coarsely chopped
- 4 cloves garlic
- 6 candlenuts or blanched almonds
- 1 piece fresh ginger, 1½ inches (4 cm) long, peeled and coarsely chopped
- 2 tablespoons ground coriander
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground turmeric
- 2 teaspoons sugar
- 1 teaspoon salt
- about 3 tablespoons water
- 2 tablespoons peanut or corn oil
- 1 lb (500 g) baking potatoes, peeled and boiled until tender
- 1 green (spring) onion, finely chopped
- ½ teaspoon salt
- 1 egg, lightly beaten
- vegetable oil for frying
- Place the chicken in a large stockpot and add water to cover.
- Bring to a boil over high heat, skimming off any scum.
- Add the celery tops, onion, cinnamon and cardamom.
- Reduce the heat to low, cover partially and simmer until the chicken is opaque throughout, about 40 minutes.
- Transfer the breasts to a plate and let cool.
- Continue simmering the stock for 20 minutes longer to concentrate the flavor.
- Let the stock cool, then strain through a sieve into a bowl.
- Let stand until the fat rises to the surface.
- Using a large spoon, skim off the fat and discard.
- You should have about 8 cups (64 fl oz / 2 l).
- Skin and bone the chicken breasts and hand shred the meat with the grain; set aside.
- Reserve the remaining chicken pieces for another use.
- In a blender, combine the lemongrass, galangal, onion, garlic, candlenuts or almonds, ginger, coriander, pepper, turmeric, sugar and salt.
- Add water as needed to facilitate blending and blend to a smooth paste.
- In a large saucepan over medium heat, warm the oil.
- Stir in the spice paste and cook, stirring frequently, until well combined and fragrant, about 5 minutes.
- Add the strained chicken stock and simmer for 15 minutes to infuse the stock fully with the paste.
- Taste and adjust the seasonings, if necessary.
- Keep warm.
- Combine all the ingredients, except the oil, in a bowl.
- Using a potato masher or fork, mash the potatoes thoroughly, mixing well.
- Form into twelve 1-inch (2.5 cm) balls and flatten each into a patty 1½ inches (4 cm) in diameter.
- In a deep frying pan, pour in oil to a depth of 1 inch (2.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer.
- Add the patties, a few at a time, and fry until golden brown on the underside, about 3 minutes.
- Turn over and continue to fry until golden brown on the second side, about 1 minute longer.
- Transfer to paper towels to drain.
- Keep warm while you fry the remaining patties.
- To serve, bring the stock to a simmer.
- Distribute the shredded chicken evenly among 6 warmed soup bowls and ladle the hot stock on top.
- Garnish each bowl with 2 potato patties and any of the traditional garnishes (see note above).
- Serve hot.