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Ingredients
- 14 Cups Chicken Stock
- 3 Cloves
- 2 (3 inches) Cinnamon Sticks
- 4 Star Anise
- 5 Cardamon Pods
- 3 Stalk Lemongrass, bruised
- 5 to 6 Tbsp Peanut or Vegetable Oil
- Sea Salt to taste
- Spice Paste
- 40 g Coriander Seeds, pan toasted
- 10 g Whole White Peppercorn, pan toasted
- 5 Cloves Garlic
- 6 Candlenuts
- 40 – 50 g Galangal, peeled and coarsely chopped
- 40 – 60 g Ginger, peeled and coarsely chopped
- 4 (about 100 g) Shallots, peeled and coarsely chopped
- Accompaniments
- 350 g Chicken Breast
- Rice Vermicelli, or Glass Noodles cooked and drained
- Compressed Rice, cubed
- Potatoes, boiled, peeled and sliced
- Bean Sprouts, scalded
- Hard boiled Eggs, halved or quartered
- Fried Bean Curd
- Fried Tempeh/Tempe
- Spicy Sweet Soy Sauce
- Garnishing
- Celery leaves, chopped
- Scallions, chopped
- Fried Shallots
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4330g | |
| Calories 1507 | |
| Calories from Fat 555 | 37% |
| Total Fat 62.29g | 78% |
| Saturated Fat 19.49g | 78% |
| Trans Fat 0.34g | |
| Cholesterol 179mg | 60% |
| Sodium 6042mg | 252% |
| Potassium 5869mg | 168% |
| Total Carbs 133.1g | 35% |
| Dietary Fiber 48.5g | 162% |
| Sugars 29.34g | 20% |
| Protein 123.23g | 197% |
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