025e Balinese Chicken Soup (Cram Cam)Rvs



1.5 liters Chicken Stock used the fresh chicken (necks, backs, wings, legs, bones)+ water

2 Salam Leaf

1 stalk Lemon Grass bruised

400 grams Chicken Breast minced

1/2 tsp. Salt to taste

1/2 tsp. Pepper to taste


8 Shallots peeled and chopped

3 cloves Garlic peeled and chopped

2 cm Lesser Galangal peeled and chopped

2 cm Galangal peeled and chopped

2 Candlenuts

2 cm Turmeric peel and chopped

1 tsp. Palm sugar chopped

4 tbs. Vegetable oil


Put shallots, garlic, lesser galangal, galangal, candlenuts, turmeric and palm sugar into a food processor, or use a mortar and grind coarsely. Heat oil in a wok or a skillet and fry the resulting paste, stirring frequently, until the paste changes to a golden color. Cool it down.

Put the leftover chicken (necks, backs, wings, legs, bones) into a large stock pot and pour in enough cold water to cover the chicken, about 2 litres. Allow to boil and stay 1,5 liters chicken stock. Add the cooled paste, salam leaves, lemongrass. When cooked (approximately 15 minute) run the ingredients through a sieve into a new pot,-- so that only the broth remains.

Add the chopped chicken to the stock for a while (cook about 25 minutes). Add salt and pepper.