Indonesian Chicken Bone Broth Delight

Title: Indonesian Chicken Bone Broth with Vegetables

Ingredients:

• Bones from 1 whole free-range chicken, boiled over low heat
• Spice paste:
  • 4 cloves garlic
  • 1/4 tsp ground pepper
  • 1/2 tsp ground nutmeg
  • 2 cloves
  • 1 tbsp salt (adjust to taste based on water usage)
  • 1/2 tsp mushroom bouillon
  • 1 tsp sugar
• Vegetables:
  • 2 carrots, thinly sliced
  • 1 small potato, diced
  • 1 head of Chinese cabbage, chopped
  • Fresh cilantro and green onions, to garnish
• Accompaniments:
  • Fried shallots
  • Soy sauce chili paste

Instructions:

1. Clean the chicken bones thoroughly, then boil them over low heat until the broth turns clear. Remove any impurities that float to the surface.
2. Add the spice paste to the broth. Allow it to boil.
3. Add the carrots and cook for 3 minutes. Then add the potatoes and cook for an additional 5 minutes, or until the vegetables are tender and cooked through.
4. Adjust seasoning and vegetable doneness to taste before adding the Chinese cabbage, cilantro, and green onions. Stir briefly, then turn off the heat.
5. Serve hot, garnished with fried shallots and accompanied by soy sauce chili paste.

This traditional Indonesian recipe for chicken bone broth with vegetables is both nourishing and flavorful, perfect for a comforting meal.