Recipe

Indonesian-style Chicken Soup

Indonesian-style Chicken Soup

307 kcal per serving

Ingredients

  • [The amount shown in the picture is for 1.8L( 10cup) type.]
  • 1. Chicken wings ………… 350g
  • 2. Potato ………… 175g
  • 3. Onion ………… 150g
  • 4. Tomato ………… 125g
  • 5. Celery ………… 100g
  • 6. (A) Shallots ………… 40g
  • 7. (A) Garlic ………… 10g
  • 8. (A) Galangal ………… 7.5g
  • Water ………… 2/3 tablespoon
  • 9. Vegetable oil ………… 1 tablespoon
  • 10. (B) Cloves ………… 4
  • 11. (B) Cardamom ………… 2-1/2
  • 12. (B) Star anise ………… 1-1/2
  • 13. (B) Cinnamon ………… 1/2
  • 14. Chicken stock ………… 400mL
  • 15. Salt ………… 1/4 teaspoon
  • 16. Black pepper ………… A dash
  • 1. Chicken wings ………… 700g
  • 2. Potato ………… 350g
  • 3. Onion ………… 300g
  • 4. Tomato ………… 250g
  • 5. Celery ………… 200g
  • 6. (A) Shallots ………… 80g
  • 7. (A) Garlic ………… 20g
  • 8. (A) Galangal ………… 15g
  • Water ………… 1-1/3 tablespoons
  • 9. Vegetable oil ………… 2 tablespoons
  • 10. (B) Cloves ………… 8
  • 11. (B) Cardamom ………… 5
  • 12. (B) Star anise ………… 3
  • 13. (B) Cinnamon ………… 1
  • 14. Chicken stock ………… 800mL
  • 15. Salt ………… 1/2 teaspoon
  • 16. Black pepper ………… A dash

How to make

  1. Cut the onion and tomato into wedges.
    Cut the potato and celery into bite-sized pieces.
  2. Separate and save the celery leaves for a topping.
  3. Chop A and place them into a mixer.
    Mix with water until the texture becomes pasty.
  4. Crush the cardamom.
  5. Heat the vegetable oil in a frying pan,
    add 3, 4 and B, and sauté until fragrant.
  1. Mix the chicken stock, 5, salt, and black pepper.
  2. Place the chicken, 1, and 6 into the inner pot.
    Select the “Slow Cook” menu, set the heating
    time to 70 minutes, and press the [Start] key.
  3. When cooking is complete, place the soup in a
    serving bowl.
    Garnish and serve with the celery leaves.

Tip

Place the hard vegetables, such as potatoes, etc. on the bottom and then soft vegetables, such as tomatoes, etc., when placing the vegetables in the inner pot.

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