Indonesian Chicken Soup - cooking recipe

Ingredients

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

Preparation

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.
Add stock, tomatoes, coconut milk and kecap manis. Bring to a boil, reduce heat and simmer, covered, for 1 hour, stirring occasionally.
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.