Chicken Soup ( Soto Ayam)

Ingredients : serve for 6

1.5 kg chicken

8 cups Cold water

3 teaspoons Salt

1/2 teaspoon Whole black peppercorns

1 Large brown onion, sliced

2 tablespoons peanut oil

2 Daun salam or 6 curry leaves

2 cloves Garlic, finely grated

1/2 teaspoon Finely grated fresh ginger

1/2 teaspoon Dried shrimp paste (belacan)

1/2 teaspoon Ground turmeric

2 teaspoons Ground coriander

1 teaspoon Ground cumin

4 Candlenuts, finely grated

125 g Rice vermicelli

2 Large potatoes, cooked and diced

Few celery tops

Lemon juice to taste

Garnish

8 Spring onions, finely sliced

2 Hardboiled eggs, finely chopped

Crumbled potato crisps

Method :

• Cut chicken into joints and put into a large saucepan with cold water.

• Water should cover the chicken.

• Add salt, peppercorns, celery tops and half the onion.

• Bring quickly to the boil, then lower heat, cover and simmer for 30 minutes or until chicken is tender.

• Allow to cool to lukewarm (if chicken is taken out while it is hot, the flesh will be dry) then strain stock into a bowl.

• Remove skin and bones from chicken.

• With a sharp knife cut flesh into dice or strips. Set aside.

• Heat peanut oil in the saucepan and when very hot, fry the daun salam and onion until onion is golden brown.

• Add the garlic, ginger, belacan and stir over medium heat, crushing the belacan with the back of a spoon.

• Add the turmeric, coriander, cumin and candlenuts and fry, stirring, for a few seconds longer.

• Add the strained stock and bring to the boil, then reduce heat, cover and simmer for 10 minutes.

• Meanwhile soak the rice vermicelli in hot water for 10 minutes, drain and cut into short lengths.

• Add it to the simmering soup, return to the boil and cook for 1 minute.

• Add chicken meat, potatoes and lemon juice and heat through.

• Pour into a large soup tureen and garnish with the spring onions and egg.

• Serve the potato crisps in a separate bowl for sprinkling on individual servings.