14 Cups Chicken Stock
2 (3 inches) Cinnamon Sticks
4 Star Anise
5 Cardamon Pods
3 Stalk Lemongrass, bruised
5 to 6 Tbsp Peanut or Vegetable Oil
Sea Salt to taste
40 g Coriander Seeds, pan toasted
10 g Whole White Peppercorn, pan toasted
5 Cloves Garlic
40 – 50 g Galangal, peeled and coarsely chopped
40 – 60 g Ginger, peeled and coarsely chopped
4 (about 100 g) Shallots, peeled and coarsely chopped
350 g Chicken Breast
Rice Vermicelli, or Glass Noodles cooked and drained
Compressed Rice, cubed
Potatoes, boiled, peeled and sliced
Bean Sprouts, scalded
Hard boiled Eggs, halved or quartered
Fried Bean Curd
Spicy Sweet Soy Sauce
Celery leaves, chopped
Grind the spice paste ingredients with a little water in a blender or food processor.
In a large stockpot over low heat, add the oil and cook the cloves, cinnamon sticks, star anise, and cardamon pods until fragrant. Then mix in the spice paste, stirring continuously until the mixtures turn brown in color.
Then add in the chicken stock into the spice paste mixture. Bring the mixture to a boil and add in the chicken breast. Then lower the heat and simmer until the chicken is tender, remove and shred the chicken. Continue to simmer the soup for another 40 to 50 minutes. Season the soup with sea salt.
To serve, place some vermicelli or compressed rice into a large bowl. Then top it with some potatoes, bean sprouts, chicken, eggs, fried bean curd, and fried tempeh. Then ladle the hot soup onto the bowl and sprinkle with some celery leaves, fried shallots and scallions. Serve immediately with some spicy sweet soy sauce, if desired.