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Indonesian Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Indonesian Chicken Broth

Indonesian Chicken Broth is a staple on home tables across Indonesia, capturing the essence of everyday cooking that welcomes everyone to the table. Crafted with chicken pieces, carrots, and onions, this broth is a reflection of the Indonesian tradition where ingredients are chosen with care and the flavors are built with intention. It's a dish that finds its place at any meal, offering warmth and comfort.

The broth should taste rich and full-bodied, with the subtle sweetness of carrots balancing the savory depth of chicken. The bay leaf adds a hint of earthiness, while salt and pepper bring the flavors to their peak, all enhanced by the generous use of olive oil. It's a bowl meant to be shared, embodying the generous spirit of Indonesian home cooking.

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. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Ensure the onion doesn't brown, as this would alter the broth's flavor profile.
  2. Next, prepare the vegetables. Peel and slice 2 carrots into rounds about 1/4 inch thick. Add the carrots to the pot with the softened onions. Stir them together, allowing the carrots to begin releasing their sweetness into the oil.
  3. Now, incorporate the chicken. Add 700 grams of chicken pieces to the pot. Stir to coat the chicken in the aromatic mixture, ensuring each piece is evenly covered. Allow the chicken to cook until it turns opaque, indicating that the surface is sealed, which helps retain its juices.
  4. Pour in 1.8 liters of water, ensuring all ingredients are submerged. Add 1 bay leaf to the pot. Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently. This slow simmering will extract flavors from the chicken and vegetables, creating a rich broth.
  5. As the broth simmers, occasionally skim off any foam or impurities that rise to the surface. This will help keep the broth clear. Continue simmering until the chicken is tender and the carrots are soft, which should take about 45 minutes. The broth should have a rich aroma and a slightly golden hue.
  6. Season the broth with fine sea salt and black pepper to taste. Remember, Indonesian cooking often involves tasting and adjusting seasoning by hand, so add a little at a time and taste frequently until the desired flavor is achieved.
  7. Finish the broth by removing the bay leaf. If desired, you can add a final drizzle of olive oil for a touch of richness. Serve the broth hot, ideally with a side of steamed rice or crusty bread, making it perfect for sharing around the table.
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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