Chicken Soup with Potato Patties

Chicken Soup with Potato Patties Recipe - Chinese/Indonesian Cuisine

Region / culture: China, Indonesia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Chicken Soup with Potato Patties is a comforting and flavorful dish that combines the heartiness of chicken soup with the crispy texture of potato patties. This recipe is perfect for a cozy night in or for serving to guests on a chilly evening.

History

This recipe has its roots in traditional Indonesian cuisine, where aromatic spices and fresh ingredients are used to create rich and flavorful dishes. The combination of chicken soup and potato patties is a popular comfort food in many Indonesian households.

Ingredients

Chicken stock

1 chicken, 2.5 lb (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, 1.5 inch (4 cm) long, peeled and coarsely chopped
2 tbsp ground coriander
1 tsp freshly ground pepper
1 tsp ground turmeric
2 tsp sugar
1 tsp salt
about 3 tbsp water
2 tbsp peanut or corn oil

Potato patties

1 lb (500 g) baking potatoes, peeled and boiled until tender
1 green (spring) onion, finely chopped
0.5 tsp salt
1 egg, lightly beaten
vegetable oil for frying

How to prepare

Chicken stock

Place the chicken in a large stockpot and add enough 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, partially cover, and simmer until the chicken is cooked through, about 40 minutes.
Transfer the breasts to a plate and let them cool.
Continue simmering the stock for an additional 20 minutes to enhance the flavor.
Allow the stock to cool, then strain it through a sieve into a bowl.
Let it stand until the fat rises to the surface.
Using a large spoon, skim off and discard the fat.
You should have approximately 8 cups (64 fl oz / 2 liters) of stock.
Remove the skin and bones from the chicken breasts and shred the meat against the grain; set it aside.
Save the remaining chicken pieces for another recipe.

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 until you have 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 it warm.

Potato patties

Combine all the ingredients, except the oil, in a bowl.
Using a potato masher or fork, thoroughly mash the potatoes and mix well.
Form the mixture into twelve 1-inch (2.5 cm) balls and flatten each into a patty measuring 1.5 inches (4 cm) in diameter.
In a deep frying pan, pour oil to a depth of 1 inch (2.5 cm) and heat it to 375°F (190°C) using a deep-frying thermometer.
Add the patties, a few at a time, and fry until they turn golden brown on the underside, approximately 3 minutes.
Flip them over and continue frying until golden brown on the second side, about 1 minute longer.
Transfer the patties to paper towels to drain.
Keep them 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 it hot.

Variations

For a vegetarian version, you can substitute the chicken stock with vegetable broth and omit the chicken. You can also add tofu or tempeh for added protein.
You can customize the spice level of the dish by adjusting the amount of pepper and chili paste in the spice paste.

Cooking Tips & Tricks

Be sure to skim off any scum that rises to the surface of the chicken stock while it is simmering to ensure a clear and flavorful broth.

- When frying the potato patties, make sure the oil is hot enough before adding the patties to ensure they cook evenly and become crispy.

- To save time, you can prepare the chicken stock and spice paste in advance and store them in the refrigerator until ready to use.

Serving Suggestions

Serve the Chicken Soup with Potato Patties with a side of steamed rice or a fresh green salad for a complete meal.

Cooking Techniques

To make the potato patties crispy, be sure to fry them in hot oil and avoid overcrowding the pan.

- Simmer the chicken stock on low heat to allow the flavors to develop fully.

Ingredient Substitutions

If you don't have fresh lemongrass, you can use lemongrass paste or dried lemongrass.

- Instead of fresh galangal, you can use ginger as a substitute.

Make Ahead Tips

You can prepare the chicken stock and spice paste in advance and store them in the refrigerator for up to 2 days before using them to make the soup.

Presentation Ideas

Garnish each bowl of soup with fresh cilantro leaves, sliced red chilies, and a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a cold glass of iced tea or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftover soup and potato patties in separate airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through, and reheat the potato patties in a toaster oven or air fryer until crispy.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This recipe contains nuts (almonds) and eggs.

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Chicken Soup with Potato Patties is a delicious and comforting dish that combines the flavors of aromatic spices, tender chicken, and crispy potato patties. This recipe is perfect for a cozy night in or for serving to guests on a chilly evening.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Chicken Soup with Potato Patties. It was many years ago when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her delicious and hearty meals, had invited me into the kitchen to help her prepare dinner. As we gathered the ingredients and started cooking, she began to tell me the story behind this particular recipe.

She told me that the recipe had been passed down through generations in our family, originating from a distant relative who was a renowned chef in the royal court. This relative had created this dish as a comforting and nourishing meal for the royal family during the cold winter months. Over time, the recipe had been tweaked and perfected by different family members, each adding their own unique touch to it.

As my grandmother guided me through the steps of making the chicken soup and potato patties, she shared with me the importance of using fresh and high-quality ingredients. She emphasized the significance of patience and attention to detail in order to create a dish that was not only delicious but also full of love and care.

I watched as she expertly seasoned the chicken broth with fragrant herbs and spices, simmering it slowly to develop rich and complex flavors. Meanwhile, she mashed together boiled potatoes with grated cheese and breadcrumbs to form the patties, shaping them into perfect rounds before frying them in a skillet until golden and crispy.

As the soup bubbled away on the stove and the patties sizzled in the pan, the warm and comforting aroma filled the kitchen, enveloping us in a sense of nostalgia and contentment. My grandmother smiled at me, her eyes twinkling with pride as she passed down this cherished recipe to another generation.

Over the years, I have made this Chicken Soup with Potato Patties countless times, each time invoking memories of that day in the kitchen with my grandmother. I have shared this recipe with friends and family, each one marveling at the simplicity and yet the richness of flavors in this humble dish.

As I grew older and ventured out into the world on my own, I carried this recipe with me, a reminder of my roots and the love that had been passed down through the generations. Whenever I felt homesick or in need of comfort, I would retreat to my kitchen and recreate this dish, finding solace in the familiar tastes and aromas that reminded me of home.

Now, as I sit here reminiscing about those days gone by, I am grateful for the gift of this recipe and the memories it holds. It is a reminder of the bond between generations, of the traditions and stories that connect us to our past and shape our future. And as I continue to cook and share this dish with others, I know that I am passing on more than just a recipe - I am passing on a piece of my heart and soul, a legacy of love and nourishment that will endure for generations to come.