Wonogirinese Noodle Soup with Chicken and Meatball
500 grams fresh curly noodle,soaked in hot water, drained
15 beef meatballs, boiled, drained
8 choy sum, soaked in hot water, drained
chicken oil ingredients:
100 grams chicken skin
3 cloves garlic,finely chopped
1 tablespoon cooking oil
chicken topping ingrediens
3 cloves garlic,finely chopped
8 cloves shallot,finely chopped
3 lime leaves, midribs removed
250 grams chicken thigh fillets,diced
100 grams mushroom,sliced
1 tablespoon sweet soy sauce
1/2 tablespoon light soy sauce
1/4 teaspoon chicken bouillon powder
1 teaspoon cornstarchdissolved in 1 teaspoon water
250 ml chicken stock
1 scallion, sliced
1 tablespoon cooking oil
broth ingredients (boil):
750 ml chicken stock
2 cloves garlic,fried, smashed
1/2 tablespoon salt
1/4 teaspoon white pepper powder
1/4 teaspoon chicken bouillon powder
1/4 teaspoon sugar
complements
2 tablespoons crispy shallot
2 small scallion,sliced
5 tablespoons chili sauce
- Chicken oil: heat oil the pan. Add in chicken skin. Cook it until the skin is dried and release its oil. Add garlic and shallot. Stir it until fragrant. Remove from heat. Set aside 50 ml of the oil
- Chicken topping: sauté garlic, shallot, and lime leaves until fragrant. Add in chicken. Stir until the color changes. Add mushrooms. Stir well. Add in light soy sauce, sweet soy sauce, salt, pepper, and sugar. Stir it until all ingredients are well-blended. Pour in chicken stock. Cook it until boiling. Thicken it with cornstarch mixture. Add scallion. Stir well. Remove from heat.
- Put 1 teaspoon chicken oil, ½ teaspoon light soy sauce, and 1/8 teaspoon pepper in a bowl. Mix well. Add in curly noodle. Stir well. Add in choy sum and meatballs. Spoon chicken on top of it.
- Serve Wonogirinese Meatball Chicken Noodle Soup with its broth and complements.