Sayur Kimlo

Bahan :
1/2 Spring chicken, or 500 g chicken pieces
1,5L water
1 teaspoon salt
1 teaspoon black peppercorns
4-6 cloves garlic
1 tablespoon butter or vegetable oil
1 medium carrot
5 shallow grooves cut lengthwise, sliced thinly accross to resemble
2 tablespoon dried wood ear mushrooms, soaked in hot water until soften, coarsely chopped
2 tablespoon dried lily buds (golden needles) soaked inhot water to soften, drained, hard stem end removed, tied into a knot
75 g cabbage hard ribs discarded, cut in 2 cm slices
50 g snow pears, tips, ends and strings discarded
2 spring onions (scalions), cut in 1 cm lengths
2 stems and leaves chinese celery, cut in 1 cm lengths
8-10 hard boiled quail eggs, peeled
50 g cellophane noodles, soaked in warm water to soften cut in 10 cm lengths
1 tablespoon sweet soy sauce
2 tablespoons deep fried shallots

Cara membuat :

1. Place chicken, water and salt in saucepan and bring to the boil. Cover, lower heat and simmer untuk chicken is tender, about 35 minutes.
2. While the chicken is cooking, process peppercorns in a spice grinder until finely ground. Add garlic and process to a coarse paste. Heat butter in a small saucepan, add spice and stir-fry over lowheat until golden brown. Add to soup.
3. When chicken is tender, remove and cool slightly, then cut mean into 1 cm cubes. Set aside.
4. Add carrot to soup, return to the boil, cover and simmer for 5 minutes. Add wood ears, lilu buds, cabbage, snow pears, spring onions and Chinese celery. Simmer for 5 minutes untul the vegetables are cooked
5. Add the reserved chicken, quail eggs, noodles and sweet soy sauce to the soup. Heat through, then serve in a a large bowl, garnished with deep-fried shallots.

Boiled quail eggs can be obtained in cans. Alternatively, use 4 chicken egss, quarted. For a more pronounced chicken flavour in the stock, add 1 or 2 stock cubes to the water in step 1.

Serve 6

Dikutip dari resep : William W Wongso