Recipe: Indonesian Chicken Soup

INDONESIAN CHICKEN SOUP

"Called soto ayam, this is staple soup throughout Indonesia and Malaysia and can be eaten as a one-course meal or served as one of a series of dishes eaten with rice."

1 (2 1/2 to 3 pound) chicken, cut into pieces
1 1/2 teaspoons salt
4 ounces cellophane noodles (2 bundles)*
4 ounces bean sprouts (2 handfuls), roots trimmed
8 shallots, peeled and chopped
2 large garlic cloves, peeled and quartered
2 macadamia nuts
3 tablespoons vegetable oil
1/2 tablespoon freshly ground pepper
1/4 teaspoon turmeric
FOR SERVING:
2 green onions, chopped
About 2 tablespoons chopped cilantro
Crispy fried shallot or red onion bits**

Place the chicken in a large pot with 6 cups of water and the salt. Bring to a boil over high heat. Reduce the heat to low and simmer until the meat is cooked, 25 to 30 minutes. Remove the chicken; strain and reserve the broth.

Soak the cellophane noodles briefly in hot water to soften; drain. Blanch the bean sprouts in boiling water; drain.

When chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into narrow strips and set aside.

Crush and pound the shallots, garlic and macadamia nuts in a mortar into a paste using a pestle. (Or process into a coarse paste in a mini food processor.)

Heat the oil in a small skillet over medium-high heat. Add the shallot paste, pepper and turmeric; fry about 3 minutes, stirring constantly.

Place the chicken broth in a saucepan and stir in the fried shallot paste mixture. Bring to a boil over high heat; reduce the heat to low and simmer 2 minutes.

TO SERVE:
Divide the cellophane noodles, bean sprouts and chicken among 4 to 6 bowls, and pour the hot broth over them. Garnish with the chopped green onion, cilantro and crispy fried shallots.

*Also known as glass noodles or bean thread vermicelli, cellophane noodles are made from mung bean starch. They're sold in packets of dried 2-ounce bundles in Asian markets.

**Small tubs of crispy bits of fried shallot or red onion are also found in Asian markets."

Makes 4 to 6 servings
Source: Southeast Asian Specialties (Culinaria) by Rosalind Mowe