Saturday, August 9, 2008
10 cups of water
2 cubes of chicken granules
2 inches of ginger - bruised
5 cloves of garlic - bruised
2 onions - wedged
1 carrot - sliced thickly
3 celery - sliced thickly
2 pandan leaves - tied to a knot
salt to taste
1 whole (cleaned) chicken , with skin
some extra chicken wings - for the hunger pangs later...hehe
Dump all of the above in a large pot. Bring to a boil under medium heat to extract the essence of the chicken into the soup. Add more salt if u thick it's too bland or more water if too salty. When chicken is boiled/cooked, remove and hang or drain to dry them out of the soup. Set aside to roast them later. You have the base soup already!You will need the soup to cook the rice with and also to make the chilli sauce.
Serve hot, with some coriander leaves and a sprinkling of fried shallots.