Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Indonesian Chicken Broth 3

Indonesian Chicken Broth 3 is a comforting dish, prepared in homes across Indonesia with a generous hand for salt and fat. It's a straightforward recipe, capturing the essence of a family meal, where each ingredient plays a role in creating a rich, flavorful broth. The chicken pieces, onion, and carrots simmer together, releasing their flavors into the water, enhanced by olive oil and a bay leaf.

This broth is a staple at Indonesian tables, known for its simplicity and depth of taste. The result is a savory, aromatic broth, seasoned to taste with fine sea salt and black pepper, perfect for sharing among family and friends.

Ingredients

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

Method

  1. Begin by preparing your aromatics. Peel and finely chop 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté gently until it becomes translucent and soft, about 5 minutes. Be careful not to let the onion brown, as this could alter the flavor of the broth.
  2. Peel and slice 2 carrots into thin rounds. Add them to the pot with the onions. Stir occasionally, allowing the carrots to soften slightly, which will help release their natural sweetness into the broth.
  3. Introduce 700 g of chicken pieces to the pot. Stir to coat the chicken with the oil and aromatics. This step helps to infuse the chicken with the flavors of the onion and carrots, creating a deeper taste profile.
  4. Pour in 1.8 liters of water to cover the chicken and vegetables completely. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low to maintain a gentle simmer. Allow the broth to simmer uncovered for about 45 minutes. During this time, the chicken should become tender and the broth should develop a rich, savory aroma.
  6. After simmering, taste the broth and season with fine sea salt and black pepper to your liking. Remember, this dish is meant to be seasoned generously, as is customary in Indonesian home cooking.
  7. Remove the bay leaf and any foam that may have formed on the surface. If desired, finish the broth with a drizzle of olive oil for added richness before serving. The broth should be clear with a golden hue, and the chicken should be tender and easily pulled apart.
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…

Explore Indonesian cuisine