Recipe: Indonesian Chicken Soup (Soto Ayam)

INDONESIAN CHICKEN SOUP (SOTO AYAM)

1 (3 pound) chicken
2 teaspoons salt, divided use
1/2 teaspoon vegetable oil
4 shallots, chopped
2 stalks fresh lemongrass, crushed
1 garlic clove, crushed
1 (1-inch) slice fresh ginger, crushed
1/2 teaspoon crushed black peppercorns
1/4 teaspoon turmeric
6 cups chicken broth
1 1/4 cups diced potatoes
1 ounce cellophane noodles
2 tablespoons soy sauce
1/2 tablespoon red chili paste
1/2 teaspoon sugar
4 scallions, thinly sliced
2 hard-boiled eggs, chopped
1 1/2 celery stalks, diced
Fried Shallots (for garnish, recipe follows)
1 lemon, cut into wedges (for serving)

Remove giblets from the chicken. Discard liver. Rub the chicken with 1/2 teaspoon salt; set aside.

Heat the oil in a skillet over high heat. Add the chopped shallots, lemongrass, garlic, ginger, black pepper and turmeric. Cook, stirring, until fragrant, about 30 seconds. Remove from the heat; set aside.

Combine the broth and remaining 1 1/2 teaspoons salt with the chicken, giblets, and shallot mixture in a soup pot. Bring to a simmer and cook, skimming off the foam, until the chicken is cooked through, 45 minutes.

Remove chicken from broth and cool. Then remove bones and return the bones to the broth to simmer for another hour, skimming as needed. Meanwhile, dice the chicken meat; set aside.

Place potatoes in a saucepan, cover with cold water, and bring to a simmer. Cook until tender, about 20 minutes. Drain and set aside to cool.

Soak the noodles in hot water until tender, about 5 minutes. Rinse and separate the strands under cool running water. Chop into 2-inch pieces; set aside.

When the broth is done, strain it through a fine sieve.

Mix soy sauce, chili paste, and sugar together; stir into broth. Add the diced chicken meat, potatoes, noodles, scallions, chopped eggs, and celery to the broth. Bring to a simmer and add a squeeze of lemon to taste.

Garnish with fried shallots and serve with lemon wedges on the side.

FRIED SHALLOTS

2 shallots
1/2 cup all-purpose flour
Salt
Ground cayenne pepper
1/2 cup milk
2 cups vegetable oil

Peel and slice the shallots into 1/8-inch-thick rings. Separate the rings.

Season the flour with salt and cayenne.

Heat the oil to 325 degrees F.

Dip the shallots in the milk, then dredge in the seasoned flour. Fry until golden, about 5 minutes. Drain on paper towels. Season to taste with salt.

Makes 8 servings
Source: The New Book of Soups by The Culinary Institute of America