Today Post::Soto Ayam

Serves 4-6

Ingredients:

½ chicken
5 tbsp cooking oil
1 onion, sliced
5 cups water
1 stalk lemon grass
2.5cm piece galangal
3 dried bay leaves
salt to taste

Pounded:
8 shallots
4 cloves garlic
2cm piece turmeric
¾ tsp pepper
¾ tsp white cummin
¾ tsp cummin
¾ tbsp coriander seeds

To serve:
625g precooked rice (compressed & cubed) or 375g precooked rice noodles
250g bean sprouts, tailed & parboiled
3 stalks spring onions, shredded
3 stalks Chinese celery, shredded
3 tbsp deep-fried sliced shallots
2 red chillies, seeded & sliced

Method:

1. Heat oil and fry onion till lightly browned. Add pounded ingredients and fry till fragrant.
2. Add water, lemon grass, galangal and bay leaves. Bring to the boil.
3. Add chicken and salt. Simmer over medium heat till chicken is tender.
4. Drain out chicken and strain soup. Bone chicken and shred meat.
5. Bring soup to the boil again. Adjust seasoning.
6. Portion chicken meat, compressed rice and bean sprouts into individual serving bowls. Pour soup over and garnish with shredded vegetables, fried shallots and red chillies. Serve hot.