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, 2½ lbs (1.25 kg), cut up
* 3 leafy celery tops
* 1 yellow onion, quartered
* 2 cinnamon sticks
* 2 cardamom pods
=== Spice paste ===
* 3 lemongrass stalks, tender heart section only, coarsely chopped
* 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
* 1 yellow onion, coarsely chopped
* 4 cloves garlic
* 6 candlenuts or blanched almonds
* 1 piece fresh ginger, 1½ inches (4 cm) long, peeled and coarsely chopped
* 2 tablespoons ground coriander
* 1 teaspoon freshly ground pepper
* 1 teaspoon ground turmeric
* 2 teaspoons sugar
* 1 teaspoon salt
* about 3 tablespoons water
* 2 tablespoons peanut or corn oil
=== Potato patties ===
* 1 lb (500 g) baking potatoes, peeled and boiled until tender
* 1 green (spring) onion, finely chopped
* ½ teaspoon salt
* 1 egg, lightly beaten
* vegetable oil for frying
== Directions ==
=== Chicken 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.
# 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).
# Skin and bone the chicken breasts and hand shred the meat with the grain; set aside.
# Reserve the remaining chicken pieces for another use.
=== 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.
# 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.
=== 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 1½ inches (4 cm) in diameter.
# 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.
# 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.
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Category:Indonesian Soups
Category:Chicken soup Recipes
Category:Galangal Recipes
Category:Lemongrass Recipes
Category:Potato Recipes
Category:Yellow onion Recipes
Category:Chinese celery Recipes
Category:Garlic Recipes
Category:Candlenut Recipes
Category:Egg Recipes
Category:Ginger Recipes