Indonesian Chicken Soup

• 1/2 tbsp ground coriander
• 1 tbsp ground cumin
• 4 None chicken drumsticks, skin on
• 2 tbsp peanut oil
• 1/2 None Chinese cabbage, shredded
• 2 tsp sambal oelek + extra, to serve
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 (13.5 oz) can chopped tomatoes
• 1 (13.5 oz) can coconut milk
• 1/2 tbsp kecap manis (sweet soy sauce) + extra, to serve
• 4 oz long-grain white rice
• 3.5 oz green beans, trimmed
• None None fresh parsley, chopped, to serve

1. Combine spices then use to coat chicken. Heat oil in a large, heavy-bottomed saucepan over high heat. Saute chicken for 4-5 mins, turning, until browned all over. Add cabbage, sambal oelek and garlic. Saute for 2-3 mins, until cabbage wilts.
2. Add stock, tomatoes, coconut milk and kecap manis. Bring to a boil, reduce heat and simmer, covered, for 1 hour, stirring occasionally.
3. Add rice and green beans. Simmer, uncovered, for 15-20 mins, until rice is tender. Season. Sprinkle with parsley. Serve with extra sambal oelek and kecap manis.

ground coriander, ground cumin, chicken, peanut oil, chinese cabbage, garlic, chicken stock, tomatoes, coconut milk, manis, longgrain white rice, green beans, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/24203 (may not work)