Chicken Soup with Potato Patties

==Description==
This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched bean sprouts, wedges of hard-cooked egg, noodles, sprigs of Chinese celery and crisp fried shallot flakes are some of the customary additions. Prepare as many of the garnishes as you like.
===Ingredients===
===chicken stock=== 
* 1 Chicken, 2 1/2 lb (1.25 kg), cut up <BR>
* 3 leafy celery tops <BR>
* 1 yellow onion, quartered <BR>
* 2 cinnamon sticks <BR>
* 2 cardamom pods 
===Spice Paste===
* 3 lemongrass stalks, tender heart section only, coarsely chopped <BR>
* 4 fresh or 2 dried galangal slices, about 1 inch (2.5 cm) in diameter; soak dried slices in water for 30 minutes, then drain and chop <BR>
* 1 yellow onion, coarsely chopped <BR>
* 4 Cloves garlic <BR>
* 6 candlenuts or blanched almonds <BR>
* 1 piece fresh ginger, 1 1/2 inches (4 cm) long, peeled and coarsely chopped <BR>
* 2 tablespoons ground coriander <BR>
* 1 teaspoon freshly ground pepper <BR>
* 1 teaspoon ground turmeric <BR>
* 2 teaspoons Sugar <BR>
* 1 teaspoon salt <BR>
* about 3 tablespoons water <BR>
* 2 tablespoons Peanut or corn oil 
===Potato Patties===
* 1 lb (500 g) baking potatoes, peeled and boiled until tender <BR>
* 1 green (spring) Onion, finely chopped <BR>
* 1/2 teaspoon salt <BR>
* 1 egg, lightly beaten <BR>
* vegetable oil for frying
===Directions===
To make the stock, place the Chicken in a large stockpot and add water to cover. Bring to a boil over high heat, skimming off any scum. Add the celery tops, Onion, cinnamon and cardamom. Reduce the heat to low, cover partially and simmer until the Chicken is opaque throughout, about 40 minutes. Transfer the breasts to a plate and let cool. Continue simmering the stock for 20 minutes longer to concentrate the flavor. <BR>
Let the stock cool, then strain through a sieve into a bowl. Let stand until the fat rises to the surface. Using a large spoon, skim off the fat and discard. You should have about 8 cups (64 fl oz/2 l). <BR>
Skin and bone the Chicken breasts and hand shred the meat with the grain; set aside. Reserve the remaining Chicken pieces for another use. <BR>
To make the spice paste, in a blender, combine the lemongrass, galangal, Onion, garlic, candlenuts or almonds, ginger, coriander, pepper, turmeric, Sugar and salt. Add water as needed to facilitate blending and blend to a smooth paste. <BR>
In a large saucepan over medium heat, warm the oil. Stir in the spice paste and cook, stirring frequently, until well combined and fragrant, about 5 minutes. Add the strained chicken stock and simmer for 15 minutes to infuse the stock fully with the paste. Taste and adjust the seasonings, if necessary. Keep warm. <BR>
To make the Potato patties, combine all the ingredients, except the oil, in a bowl. Using a Potato masher or fork, mash the potatoes thoroughly, mixing well. Form into twelve 1-inch (2.5 cm) balls and flatten each into a patty 1 1/2 inches (4 cm) in diameter. <BR>
In a deep frying pan, pour in oil to a depth of 1 inch (2.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer. Add the patties, a few at a time, and fry until golden brown on the underside, about 3 minutes. Turn over and continue to fry until golden brown on the second side, about 1 minute longer. Transfer to paper towels to drain. Keep warm while you fry the remaining patties. <BR>
To serve, bring the stock to a simmer. Distribute the shredded Chicken evenly among 6 warmed soup bowls and ladle the hot stock on top. Garnish each bowl with 2 Potato patties and any of the traditional garnishes (see note above). Serve hot. 
===Other Links===
==See also==
Category: Indonesian Soups
Category: Indonesian Meat Dishes
Category:Indonesian Recipes
Category:Indonesian Recipes
Category: Celery Soup Recipes
Category: Boiled Celery Recipes
Category: Boiled Yellow onion RecipesCategory: Yellow onion Soup Recipes
Category: Stir-fry Galangal Recipes
Category: Galangal Soup Recipes
Category: Stir-fry Turmeric RecipesCategory: Turmeric Soup Recipes
Category:Lemongrass Recipes
category:Potato Recipes
category:ground turmeric Recipes
category:Chinese celery Recipes
category:vegetable oil Recipes
category:chicken stock Recipes
category:bean sprouts Recipes
category:ginger Recipes
category:yellow onion Recipes
category:lemongrass Recipes
category:corn oil Recipes
category:cinnamon Recipes
category:cardamom Recipes
category:turmeric Recipes
category:galangal Recipes
category:Chicken Recipes
category:shallot Recipes
category:flakes Recipes
category:pepper Recipes
category:garlic Recipes
category:celery Recipes
category:Potato Recipes
category:Peanut Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:cereals Recipes
category:water Recipes
category:Onion Recipes
category:salt Recipes
category:hand Recipes
category:egg Recipes
category:oil Recipes
category:blanched almond Recipes
category:candlenut Recipes
category:almond Recipes
category:meat Recipes