For 4 persons
Ingredients:
– 2 blocks of medium firm tofu, cut into small squares, fry until half-cooked
– 400gr chicken thigh, cut the meat into cubed and reserved the bone for the broth
– 5 boiled egg, peel off the shells
– 3 tbsp dried small shrimp, soak in water and then crush until smooth
– 5 cloves of garlic, crack it with pestle
– 2 tbs soy sauce
– 10 tbs kecap manis (Indonesian sweet soy sauce)
– Salt
– Ground white pepper
– 1tsp of Chinese five spices
Stock/broth:
– Chicken bone
– 1.5l water (add more as needed)
– 4cm of ginger, crack it with pestle
– 6 cloves of garlic, crack it with pestle
Side dishes:
– 3 Spring onion, thinly chopped
– Garlic solution (2 cloves of garlic, crush until smooth and mix with 10Tbsp of boiled water)
– Fried onion
– Sambal kecap (3 bird’e eye chili mixed with lime juice and sweet soy sauce)
– Steamed white rice
Directions:
– Saute cracked garlic with a little bit of oil until fragrant. Add dried shrimp and continue to saute. Add the cut meat, soy sauce, sweet soy sauce, five spices, cut tofu, salt, pepper and some water (just enough to make all soaked in).
– Add boiled egg and continue to cook until it changes color to brown and the water decreases into half of the initial quantity. Put it aside.
– Make the broth, saute the ginger and garlic until fragrant, Add water, chicken bone and salt. Simmer for some time until ready to be used.
– To serve, in a bowl, place some steam rice first and then add the meat mixture with the brown sauce, half of the brown egg, 1-2 tbs of garlic solution (if preferred). Sprinkle some chopped green onion and fried onion. Pour some boiled stock over. Add sambal kecap as needed.
Source: Lidia’s Blog
