What you will need:
  • 3 lbs of whole chicken
  • Water
  • 6 cloves of garlic (peeled and sliced)
  • 6 shallots (peeled and thinly sliced)
  • 2 stalks of Chinese celery and its leaves(thinly sliced the stalks and finely chopped the leaves for garnish)
  • 4 kaffir lime leaves (tear edges to release flavor)
  • 2 Tbsp of cooking oil
  • 2 cups of mung bean sprouts (blanched)
  • 3 hard-boiled eggs (cut into halves)
  • Fried shallots crisp
  • Potato pancake (perkedel)-optional
  1. Bring a large pot of water (with water enough to submerge the chicken). Bring it to a boil and then remove from the heat. Carefully discard the water and rinse the chicken off with cold running water. Give the pot a good rinse as well
  2. Preheat the clean pot and then add in 2 Tbsp of cooking oil, add in garlic and shallots and saute until really fragrant, about 1 minute. Add in the kaffir lime leaves, and celery stalks and saute for another minute. Add in the whole chicken and add in water, enough to submerge the whole chicken. Bring to a boil and then lower the heat to let it simmer for the next 1½ - 2 hours or until the chicken is really tender
  3. When the chicken is tender, carefully remove from the pot and place into a platter, when cool enough to handle, shred the meat and discard the bones. Strain the soup and discard the rest of the vegetables.
  4. When ready to serve, portion the chicken meat and mung bean sprouts into individual serving bowl. Ladle the soup over. Garnish with ½ of the hard-boiled eggs and fried shallots crisp. If you make some potato pancake (perkedel), serve with this as well
Recipe for potato pancake / perkedel can be found here
Recipe by What To Cook Today at