Soto Ayam
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
Making Soto Ayam
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.
