- 2 cloves garlic, sliced
- ¼ tsp. turmeric
- ¼ tsp. pepper
- 1 tsp. fresh ginger, chopped
- 1 Tbs. vegetable oil
- 1 whole young chicken (± 3lbs),
- 5 cups water
- 2 salam leaves (bay leaves)
- 4 scallions, finely chopped
- 3 tsp. salt
- 2 stalks lemongrass
- 2 small package vermicelli
- Lime slices
- 2 hard-boiled eggs, sliced
- Crispy fried shallots
- Sweet soy sauce
- Hot chili sauce (sambal)
- Blend turmeric, garlic, ginger, and
pepper into a paste.
- Heat 1 Tbs. vegetable oil in a wok
with medium heat, stir fry the paste for a minute or two until fragrant.
- Put the chicken into a big pot that
is filled with water, salam leaves, two of the scallions, salt, lemongrass and the fried
spice paste. Cook covered over medium heat for thirty minutes. Turn off the heat, and let
the chicken stand in its broth for about fifteen minutes to absorb the flavor. Take the
chicken out and let it cool off. Then remove the meat from its bones and thinly slice it
into bite-size pieces (you can either use the fork or your hands to do this instead of
using a knife) and discard the bones.
- Soak the vermicelli in hot water for
15 minutes or you can boil it, drain well.
- To serve, prepare separate side
dishes of chicken, the rest of the scallions, vermicelli, lemon slices, hot chili sauce,
hard-boiled egg slices, crispy fried shallots and sweet soy sauce.
- This particular dish is best eaten
with steamed rice, so arrange in layers in the individual soup bowl, a cup of steam rice,
a tablespoon of chicken, vermicelli, scallions, egg slices, a few drops of sweet soy sauce
and hot chili sauce. Then pour a very hot chicken broth/soup and squeeze a slice of lemon
and top with the crispy fried shallots.
- Ready to serve.
Makes 6-8 servings.