Asian Recipe : Soto Ayam

Indonesian Chicken Soup

Ingredients:

• 2 ½ lbs chicken, whole, including liver and gizzard
  
• 1 tsp salt
  
• 1 tbsp oil

• 8 shallots, chopped coarsely
  
• 2 cloves garlic, bashed
  
• 1 tsp peppercorns
  
• ½ thumb-sized piece fresh turmeric
  
• 4 candlenuts, lightly bashed
  
• 1 thumb-sized piece ginger, lightly bashed
  
• 3 stalks lemon grass, bruised

B:

• 2 to 3 tsp salt
  
• 2 tsp MSG
  
• 7 pints water

C:

• 1 to 2 tbsp chili padi, pounded finely
• 4 tbsp dark soy sauce
  
• 1 tsp sugar

• 4 hard-boiled eggs, shelled and diced
  
• 8 oz boiled potatoes, diced
  
• 1 oz bean vermicelli, soaked in hot water

D:

• 4 sprigs Chinese celery, cut into pieces
  
• 2 stalks spring onions, cut into pieces
  
• ½ cup crispy shallots
  
• 8 local lemons, cut into wedges

Directions:

1. Wash the chicken and rub in 1 tsp salt. Set aside.
2. Heat oil in a pan and fry A over a high heat for ½ minute. Set aside.
3. Boil B in saucepan. Put in A, the chicken liver and gizzard.
4. Cover the pan and let simmer for 45 minutes. Remove the chicken, liver and gizzard to a basin of cold water for 10 minutes to cool.
5. Debone chicken. Dice and put the meat aside. Return bones to the stock. Boil gently for 1 ½ hours. Strain stock and leave to simmer till ready to serve.
6. Mix C together in a bowl.