Page 64 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

7-14 cloves garlic, finely minced

2 stalks lemongrass, tender inner part of bottom third only, minced

1 large egg

1 tablespoon soy sauce

¾ teaspoon salt + 1 teaspoon for the soup

Freshly ground black pepper to taste

1 teaspoon garlic powder

1 tablespoon cornstarch

½ tablespoon sugar

4-6 tablespoons coriander leaves (cilantro), roughly chopped

1 Bring the chicken stock and water to a vigorous boil in a medium sized pot over high

heat.

2 Mix the ground chicken, minced garlic, minced lemongrass, egg, soy sauce, ¾
teaspoon salt, pepper, garlic powder, and cornstarch in a large bowl until thoroughly
combined.

3 Place the mixing bowl near the boiling pot of stock. Using either a spoon or your
hands, measure about 1 heaping tablespoon of the chicken mixture and form into a ball
shape. Gently drop the chicken ball into the boiling stock. Repeat this step until all the
chicken mixture is used up.

4 Add the remaining 1 teaspoon of salt and sugar into the stock, stirring gently. Once
the chicken balls are floating on the top (just takes a few minutes), the soup is ready to

serve. Garnish with chopped coriander leaves.