Indonesian Chicken Noodles with Meatballs

Method

1. 1

   Step 1: Put the chicken skin and oil in a small skillet over medium-low heat and cook for 12 to 15 minutes, until the skin is crisp and has given up its fat. Lift out the cracklings (the cook's snack), add half the garlic to the oil and cook for 1 minute until pale gold, then pour this chicken oil into a heatproof bowl.

2. 2

   Step 2: Spoon 2 tablespoons of the chicken oil into a wok or saucepan over medium heat. Cook the shallots and remaining garlic for 3 minutes until soft, then stir in the coriander and white pepper for 30 seconds.

3. 3

   Step 3: Add the diced chicken and cook for 4 minutes, until no longer pink on the outside. Stir in 3 tablespoons of the kecap manis, 1 tablespoon of the soy sauce and 1/2 cup of the stock, then simmer uncovered for 12 to 15 minutes, until the chicken is tender and the sauce is thick and glossy.

4. 4

   Step 4: Bring the remaining stock to a simmer in a saucepan and add the meatballs. Simmer for 8 to 10 minutes, until they float and are hot all the way through.

5. 5

   Step 5: In the bottom of each serving bowl, stir together 1 tablespoon of the chicken oil, 3/4 teaspoon of the remaining soy sauce and 1 teaspoon of the remaining kecap manis.

6. 6

   Step 6: Cook the noodles in a large pot of boiling water for 1 to 2 minutes, shaking them apart, and drop the greens into the same pot for the final 30 seconds. Drain very well.

7. 7

   Step 7: Divide the noodles among the bowls and toss right away with the seasoning underneath until every strand is brown and shiny. Top with the greens, a heap of chicken, two meatballs each, green onions and fried shallots, and serve the hot broth in small cups alongside with sambal for anyone who wants heat.

• #comfort-food
• #dairy-free
• #high-protein