Parboil the Chicken: Boil the Olagud Super Free-Range Chicken in water until half-cooked. Skim off any scum or foam floating on top to keep the broth clear.
Sauté Aromatics: Heat the oil in a pan. Sauté the shallots, garlic, ginger, lemongrass, and bay leaves until fragrant.
Combine: Transfer the sautéed spices into the pot with the boiling chicken, then turn the heat down to low.
Season: Add the nutmeg powder, pepper, and salt. Simmer gently until the chicken is tender and the broth tastes savory.
Add Veggies: Toss in the carrots, potatoes, and green beans. Cook briefly just until tender but not mushy.
Finish: Finally, add the spring onions and celery. Remove from heat once all ingredients are evenly cooked.
Serve: Ladle the Klaten Chicken Soup into bowls while hot. Top with a sprinkle of fried shallots and serve with sambal and a squeeze of lime juice on the side.
