Soto Ayam
(Indonesian Chicken, Noodle, and Potato Soup)

Don’t let the long list of ingredients and steps deter you from making
this soup. It’s truly delicious and not all that much trouble to make,
despite appearances. Any of the ingredients you can not find at your
supermarket are available at Asian groceries. To crush the aromatic
ingredients, cover with a piece of plastic wrap and smash with the
bottom of a heavy pot or skillet.

Makes 8 servings

Ingredients:

1 small chicken (about 3 pounds)
2 teaspoons salt
1/2 tablespoon vegetable oil
4 shallots, chopped
2 stalks fresh lemongrass, bottom 4 or 5 inches only, crushed
1 garlic clove, crushed
one 1-inch slice fresh ginger, crushed
1/2 teaspoon crushed black peppercorns
1/4 teaspoon turmeric
1 1/2 quarts chicken broth
1/2 pound yellow or white potatoes, peeled and diced (about 1 1/4
cups)
1 ounce dried mung bean threads (“cellophane noodles”)
2 tablespoons soy sauce
1/2 tablespoon red chili or hot bean paste
1/2 teaspoon sugar
4 scallions, thinly sliced
2 hard boiled eggs, chopped
1 1/2 celery stalks, diced
3 shallots, cut into rings and fried crisp
1 lemon, cut into wedges

Preparation:

Remove the giblets from the chicken; discard or save the liver for
another use. Wash the chicken and rub it with 1/2 teaspoon of the
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
constantly, until the aroma is apparent, about 30 seconds. Remove from
the heat.

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
until the chicken is cooked through and tender, about 45 minutes. Skim
often to remove the foam that rises to the surface during simmering.

Remove the chicken from the broth and when cool enough to handle,
remove the bones from the chicken. Return the bones to the broth and
continue to simmer for an another hour, skimming as needed. Meanwhile,
dice the chicken meat and set aside.

Place the potatoes in a saucepan, cover with cold water and bring to a
simmer. Cook until tender, about 20 minutes. Drain and spread the
potatoes in a single layer to cool.

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

When the broth has simmered for an hour, strain it through a fine
sieve. Mix the soy sauce, chili paste and sugar together; stir into
the strained broth.

Add the diced chicken meat, cooked potatoes, soaked bean threads,
scallions, chopped egg and celery to the broth. Bring to a simmer and
add a squeeze of lemon to taste.

Serve the soup in heated bowls, garnished with the fried shallots.
Pass the lemon wedges on the side.