Spicy Indonesian Chicken Bone Soup (Seblak Tulang Ayam)

Ingredients:

Instructions:

Prepare the Chicken Bones:
Begin by boiling the chicken bones in a large pot of water until they are fully cooked and tender. This will usually take around 30-45 minutes. Once done, strain the bones and set them aside, keeping the broth for later use.
Sauté Aromatics:
In a separate pan, heat a small amount of oil over medium heat. Add the minced garlic and chopped bird’s eye chilies to the pan. Sauté until the garlic becomes fragrant and slightly golden, and the chilies release their aroma. Be careful not to burn the garlic.
Combine Ingredients:
Pour the reserved chicken broth into the pan with the garlic and chilies. Stir to combine. Bring the mixture to a gentle simmer.
Add Eggs and Seasoning:
Crack the chicken eggs into the simmering broth, stirring gently to mix them in. Add the granulated sugar and Royco chicken seasoning to the pot. Continue to stir to ensure that the seasoning is fully dissolved and the eggs are evenly distributed.
Incorporate the Chicken Bones:
Return the cooked chicken bones to the pot. Stir well and let the mixture simmer for a few minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
Serve:
Once the seblak has reached your desired flavor and consistency, ladle it into bowls and serve hot. Enjoy this spicy and savory Indonesian dish as a comforting meal or a delicious appetizer.

Notes:

Adjust the number of bird’s eye chilies according to your spice preference.
Royco chicken seasoning can be replaced with other types of chicken bouillon or stock cubes if preferred.
For a richer flavor, consider adding some additional vegetables or herbs to the broth.

Indulge in this delightful Seblak Tulang Ayam, a perfect blend of spicy and savory that brings a taste of Indonesia to your table!