Chicken soup with vegetables and eggs

This Balinese soup, jukut siap, works perfectly as a first course with a light fish mains.

Time

1 hour 30 minutes total: 30 minutes attended, 1 hour unattended

Storage notes

can be kept for 3 days in the refrigerator, but quality will diminish

Difficulty

very easy

Special requirements

sous vide

Yield

1500 g (servings 2 –3)

Ingredients

Weight

Volume

Procedure

Chicken breast

180 g

1½ breast

Cook sous vide at 58°C / 136°F for 1 hour. (Alternatively, bring stock from B to boil then remove from heat, add chicken breast and cover for 16 minutes.)

Shred finely.

Set aside.

Chicken stock

1500 g

6¼ cup

Bring to the boil.

Balinese spice paste for chicken

125 g

½ cup

Salam leaves

1 g

1 leaf

Kaffir lime leaves, bruised

1 g

1 leaf

Chili, red

10 g

2 small

Black pepper

1.5 g

½ tsp

Add to boiling stock B.

Reduce to 750 g.

Cabbage

100 g

1 cup

Bean sprouts, rinsed to clean

100 g

½ cup

Celery, sliced

25 g

1½ stalk

Scallions, finely sliced

25 g

5 small

Add to reduced stock C.

Simmer 2 minutes.

Mung bean vermicelli (glass noodles), blanched and drained

50 g

Place in the bottom of serving bowls.

Top with shredded chicken A.

Pour over the broth D.

Eggs, hard boiled

140 g

2 eggs

Fried shallots

10 g

1 tbsp

Garnish and serve.

Notes

Salam leaves can be hard to find and can be omitted.

Making ahead

Sous vide the chicken A and continue up to step 6. Hard boil the eggs and deep fry the shallots (they can also be purchased) F. Prepare the cabbage, sprouts, celery and scallions D and refrigerate in air-tight containers.

Nutrition

Serving size 750 g; calories 406.5 kcal, kilojoules 1701.6 kJ, protein 27.5 g, carbohydrates 33.9 g, sugar 8.9 g, fat 16.5 g, saturated fat 7.2 g, unsaturated fat 10.4 g, trans fat 0 g, fiber 3.2 g, cholesterol 218.4 mg,

Type soup

Author bhsimon

Yield

Servings

–

Serving size 500–750 g

Serve	Per serve
Energy (kcal)	406.5
Energy (kJ)	1701.6
Protein (g)	27.5
Fat (g)	16.5
Carbs (g)	33.9
Sugars (g)	8.9
Fiber (g)	3.2
Sodium (mg)	673
Cholesterol (mg)	218.4

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