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Indonesian Chicken Broth 2

Serves 4 to 6 Soup chicken, Soups

Indonesian Chicken Broth 2

Indonesian Chicken Broth 2 is a staple at home tables across the archipelago, embodying the essence of comfort in everyday cooking. This dish is not tied to a specific holiday or occasion but is instead a regular fixture in Indonesian households, often prepared as a soothing meal at the end of a long day. The recipe reflects the intuitive nature of home cooking, with salt measured by feel and fat used liberally to enrich the broth.

The broth itself is a straightforward yet deeply satisfying concoction. The chicken pieces impart a rich depth, while the carrots and onion add subtle sweetness. The bay leaf introduces an aromatic note, creating a harmonious balance with the pepper's gentle heat. Served simply, the broth invites diners to savor its warmth and simplicity, a true reflection of home-cooked goodness.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, about 5 minutes. Be careful not to let the onion brown, as this will alter the flavor of the broth.
  2. Add 700 g of chicken pieces to the pot. Stir them gently to coat with the oil and onions, ensuring they are evenly distributed. This step helps to render some of the chicken fat, which will enrich the broth.
  3. Pour in 1.8 liters of water, ensuring the chicken pieces are fully submerged. Add 1 bay leaf to the pot. Increase the heat to bring the water to a gentle boil, then reduce to a simmer.
  4. Peel and slice 2 carrots into rounds and add them to the pot. The carrots will add sweetness and depth to the broth. Allow the broth to simmer gently, uncovered, so that the flavors meld together.
  5. Continue simmering until the chicken is cooked through and tender, and the carrots are soft but not mushy. The broth should have a rich aroma, and the chicken should easily pull apart with a fork.
  6. Taste the broth and season with fine sea salt and black pepper to your preference. Stir well to ensure the seasoning is evenly distributed. Serve the broth hot, ideally with a side of steamed rice or crusty bread for a complete meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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