Indonesian Recipes

Spicy Steve's Indonesian Recipes

Indonesian Chicken Stock

This chicken stock varies from the basic Thai chicken stock we often use in that it has less emphasis on citrus flavours other than the inclusion of lemon grass.

4 litres water
1 kg chicken bones
2 Tbsp vegetable oil
100g leeks, chopped
2 medium onions, chopped
6-8 shallots, peeled and chopped
4 salam leaves
2 lemon grass, crushed
3 garlic cloves, peeled and chopped
salt to taste

Let’s Cook:
1. Place half of the water together with the chicken bones in a pot and bring to the boil for about 5 minutes. Drain off water.

2. In another pot, heat the oil and sauté the leeks, onions, shallots, salam leaves, lemon grass and garlic for 3 minutes.

3. Add the bones and the remaining water to the pot. Bring the water to a boil and season with salt.

4. Let the stock simmer for about 3 hours on low heat, constantly removing the scum on the surface.

5. Strain the stock and it is ready for use.