Sop Ayam Klaten Pak Min

Ingredients

• 1 Whole Chicken (free-range (ayam kampung); cut into pieces)
• 4 Candlenut (toasted)
• 1 Shrimp Paste (1 small packet)
• 2 tbsp Shrimp (dried (ebi))
• 6 Shallot (sliced)
• 2 Ginger (bruised (geprek))
• 2 Bay Leaves (Indonesian bay leaves (daun salam))
• 1 L Water (plus extra for blending spices)
• 1 Garlic (sliced, fried, and coarsely crushed)
• 1 tsp Table Salt
• 2 Chicken Bouillon Cube
• ½ tsp White Pepper (ground)
• ½ Nutmeg (grated)
• 1 tsp White Sugar (optional)
• 1 Scallion (chopped)
• 1 Celery (bunch of leaves, tied)
• 2 tbsp Vegetable Oil (for sautéing)

Instructions

1. 1

   Blend the toasted candlenuts and shrimp paste with a little water until it forms a smooth paste.

2. 2

   Heat oil in a wok and sauté the blended spice paste until it is cooked and fragrant.

3. 3

   Add the dried shrimp (ebi) to the wok and continue to sauté.

4. 4

   Stir in the sliced shallots, bruised ginger, and bay leaves. Sauté until the aromatics are soft and fragrant.

5. 5

   Add the chicken pieces to the pan, then pour in 1 liter of water. Bring to a boil.

6. 6

   Add the seasonings: coarsely crushed fried garlic, salt, chicken bouillon cubes, white pepper, grated nutmeg, and sugar (if using).

7. 7

   Add the chopped scallions and tied celery leaves. Let the soup boil for about 10 minutes to allow the flavors to meld.

8. 8

   Temporarily remove the chicken pieces from the pot. Strain the entire broth to remove all the solid spices and leaves, resulting in a clear soup base.

9. 9

   Return the chicken pieces to the strained clear broth and continue to simmer until the chicken is completely tender.

10. 10

    Serve the Klaten-style chicken soup hot, typically with steamed rice and chili sauce.