Indonesian-Style Chicken Udon Soup
with a soft-boiled egg, sweetheart cabbage & crispy fried onions
Deze week reis je door de keuken van Indonesië. Ontdek verrassende smaakcombinaties en maak met dit recept in je box kans op 2 vliegtickets van Singapore Airlines naar Australië, Nieuw-Zeeland, Thailand, Indonesië of Singapore!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Fresh lemongrass
10 g
Garlic-ginger-chili mix
1 piece
Egg
(Contains Egg)
50 g
Beansprouts
100 g
Chopped sweetheart cabbage
¼ piece
Lime
5 g
Fresh coriander
(May be present Celery)
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
100 g
Fresh udon noodles
(Contains Wheat)
½ bunch
Scallions
½ sachet(s)
Javanese wok paste
(Contains Wheat, Sesame, Soy)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
1 piece
Chicken breast
Not included in your delivery
½ piece
Low sodium chicken stock cube
½ tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Place the confit chicken thigh on a parchment-lined baking sheet and roast in the oven for 20 - 22 minutes. Meanwhile, finely chop the scallions and separate the white part from the greens. Roughly chop the coriander and zest the lime. Juice 1/4 lime per person into a small bowl. Bruise the lemongrass with the flat side of a knife.
Heat the sunflower oil in a lidded soup pot over medium-high heat and fry the white part of the scallions with the garlic, ginger and chili for 1 - 2 minutes. Deglaze with the chicken gravy and (per person) 250ml water and a quarter of a stock cube. Add the lemongrass, put the lid on and bring to a boil. Reduce the heat to medium-low and cook gently for 10 minutes.
In the meantime, put the eggs in a saucepan with a lid and pour in just enough water to cover them. Bring to a boil and put the lid on the pan. Cook the eggs for 6 minutes until soft-boiled. Peel the eggs when finished and cut them in half.
Add the chopped cabbage to the soup and cook for 5 more minutes with the lid on. Then add the fresh udon noodles and cook for another 3 minutes, still with the lid on, add the beansprouts when there is 1 minute left. Turn off the heat and remove the lemongrass from the soup, then stir in the Javanese wok paste and the soy sauce, along with the lime zest and lime juice.
Remove the confit chicken thigh from the oven and transfer to a plate. Use two forks to shred the chicken. Be careful when you do this, since hot steam might come out of the chicken when you pull it apart.
Serve the noodle soup on deep plates with the pulled chicken and soft-boiled egg on top. Garnish the coriander, crispy fried onions, scallion greens and a lime wedge if desired.