Material:
500 grams of chicken
2000 milliliters of water
3 lime leaves
1 stalk lemongrass, crushed
½ centimeters galangal, crushed
2 centimeters cinnamon
Oil for frying and sautéing
Ground spices:
10 spring onions
3 cloves garlic
10 grains of pepper
1 centimeter ginger
1 centimeter turmeric
2 teaspoons salt
Complement:
50 grams of glass noodles, soak in hot water, drain
3 eggs boiled, splits
Potato cakes
2 tablespoons fried onions
2 tablespoons celery, sliced
Chili
1 lemon, take the water
4 pieces of the diamond / rice cake, cut into pieces
How to cook:
Split chicken into 4 pieces, then boiled together lime leaves, lemon grass, ginger and cinnamon.
Heat 2 tablespoons of cooking oil, saute ground spices until fragrant, then insert it into the chicken stew. Cook until chicken is tender.
Remove the chicken from the broth, and fry until yellowish. Once cool, suwar shredded chicken meat.
Measure the chicken broth with 1,500 milliliters, if less, add hot water, then bring to a boil.
How to serve:
Place the chicken and glass noodles in a deep bowl. Pour the broth, then put boiled eggs, cakes then sprinkle with fried onions and celery.
Eat with chili sauce and a splash of lime juice. Include rhombus / cake.
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