Free-range chicken has a very different flavor from broiler chicken; its meat is firmer and has a richer, more savory taste. I always find that free-range chicken is delicious no matter how it’s prepared. In my area, free-range chicken is used in a variety of curry dishes. It’s even made into soup and other dishes that I think are absolutely delicious. Well, this time, for a change, I’m going to cook free-range chicken to make rawon at home. Yeah, I really miss rawon; it’s rarely found where I live.
Chicken Rawon Soup
Free-range chicken rawon is a chicken-based soup dish, but what makes it unique is its darker, blackish color. That black color comes from a special spice called kluwek. This spice makes the dish more intriguing and certainly different from the usual.
Actually, this isn’t the first time I’ve made rawon; previously, I’ve shared a vegan rawon recipe without fish or meat. Unlike before, I’ll be making a special rawon using free-range chicken because I’m really curious about the taste. Usually, rawon is served with bean sprouts, but since I don’t have any bean sprouts.
Ingredients
Mains Ingredients
300 grams free-range chicken
1 stalk lemongrass
2 bay leaves
1 tomato
3 green chilies
Spice Paste
1 kluwek nut
5 shallots
2 garlic cloves
2 candlenuts
¼ teaspoon cumin
7 bird’s eye chilies
Preparation
Marinate the chicken with salt and lime juice for about 5 to 10 minutes to allow the flavors to fully penetrate. While waiting for the chicken to marinate, crush the kluwek with a hammer or similar tool and remove the flesh.
Blend all the ground spices with a little water until completely smooth. Then sauté the ground spices in a little cooking oil; don’t forget to add bay leaves and lemongrass.
Next, boil the chicken in enough water until tender. Add the sautéed ground spices to the chicken broth.
Cook until fully cooked and the broth has reduced slightly. Finally, add tomatoes and green chilies; the original recipe calls for scallions to enhance the aroma. Since I was out of scallions, I skipped them. Don’t forget to add salt and chicken broth—since the flavor was already just right, I skipped the chicken broth.
Result and Serving
Serve my special rawon in a serving bowl—this is perfect for enjoying with my husband. We’ll enjoy it with warm rice for dinner later. My husband will definitely be very happy because he really loves soupy dishes. And you know, he’s never tried rawon before, so this is his first time.
My husband says this tastes amazing—just like soto, but a fresher version with a different color. It’s so savory and umami-rich—perfect for enjoying on a cold day like this.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.