Clear Chicken Soup Food

CLEAR CHICKEN SOUP

Steps:

• Put the chicken in the pot with diced carrot, onions, garlic cloves, thyme, lemongrass and water covering the chicken. Simmer for 45 minutes until the chicken is cooked. Remove the chicken from the broth and strain the broth. Keep the vegetables aside. Add the garlic, thyme, peas and corn to the broth and simmer the broth for another 10-15 minutes until reduced. Throw away the thyme and garlic and add the vegetables and soya sauce to the broth.
• Shred the chicken and keep it aside.
• Serving
• Place the shredded chicken and vegetables in the centre of a soup bowl. Pour the broth from the side. Finish it with the garnish on top.

SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)

Steps:

• In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
• Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
• In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
• Stir in broth, cover, and bring to a boil.
• Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
• Crush stalk with the back of a knife, then cut into 3-inch pieces.
• Add to broth.
• Add chicken breasts to broth.
• Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• Lift out chicken and let cool at least 10 minutes.
• Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
• In a bowl, pour 5 cups hot water over bean thread noodles.
• Let stand until the noodles are tender to bite, about 5 minutes; drain.
• If desired, snip through noodles with scissors to make shorter strands.
• Season broth with salt and pepper to taste.
• Return to a boil over high heat.
• Tear the chicken into shreds.
• In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
• Pour hot broth into a tureen or pitcher.
• Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
• Ladle or pour hot broth into bowls.
• Sprinkle with potato chips and fried shallots.
• Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

CLEAR CHICKEN SOUP WITH CRACKERBALL DUMPLINGS

Steps:

• In a small bowl, beat egg lightly. Stir in the melted butter.
• Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
• Allow to stand 30 minutes to swell.
• Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
• Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
• Sprinkle thyme over the top of the soup.