Long time ago this dish is traditionally prepared after a rooster fight, when the winner receives the losing chicken as a reward, but now days this dish can be prepared on any occasion.
Ingridients:
4 cups (1 litre) Chicken Stock
1 teaspoon crushed black peppercorn
1 salam leaf (optional)
1 stalk lemongrass, tender inner part of bottom third only, bruised
400 g (14 oz) boneless chicken, skin removed, mincet
salt and pepper, to taste
2 tablespoon Crispy Fried Shallots, to garnish
Bring the Chicken Stock to a boil in a stockpot or large saucepan. Wrap the Spice Paste and black peppercorns into a piece of cotton cloth and tie with a string. Add the Spice Paste bundle, the salam leaf, and lemongrass to the soup and simmer for 10 minutes.
Add the minced chicken and simmer for 15 minutes. Remove the Spice Paste bundle from the soup and discard. Season to taste with salt and pepper. Garnish with the Crispy Fried Shallots.
Helpful hints: You can save time by buying minced chicken. Wrapping the Spice Paste in a cloth will ensure that the soup is clear.